Pacific Island Pork Kabobs Recipes

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

PACIFIC PORK KEBABS WITH PINEAPPLE RICE

Steps:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

PACIFIC ISLAND PORK KABOBS

Steps:

• TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.Place the pork pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.Remove the pork from the bag, reserving the marinade. Pour the marinade into a small saucepan. Bring the marinade to a boil and boil for 1 full minute. Remove from the heat.Skewer the pork, alternating with the onion, bell pepper, and pineapple. There should be four or five pieces of meat per skewer. Allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the kabobs with vegetable oil and season with salt. Grill over Direct Medium heat for 10 to 12 minutes, turning and basing with the reserved marinade once halfway through grilling time. The pork will be firm and the pineapple pieces will be lightly charred, juicy, and just beginning to slip off the skewers. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

MARINATED PORK KABOBS

Steps:

• In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

ASIAN PORK KABOBS

Steps:

• In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.

GARLIC PORK KABOBS

Steps:

• Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
• Thread alternately the pork, mushrooms and onion onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
• Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

PORK KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.