Pork & Vegetable Shish Kabobs
The term "shish kabob" originates from Turkish words literally meaning "skewer" and "roast meat." A traditional Turkish meal of nomadic tribes, shish kabobs are now a barbecue favorite that can be customized for any dietary restrictions and easily feed a large group of hungry guests. Try this tangy, slightly spicy version the next time you pull out the grill for a tasty alfresco dinner.
Prep Time: 1 hour
Total Cook Time: 1.5 hours
- 1.5 pounds pork tenderloin, cubed
- 1 red onion, cubed
- 1 red pepper, cubed
- 1 yellow pepper, cubed
- 1 cup grape tomatoes
- 2 tablespoons Organic Shish Kabob Seasoning
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Salt to your taste
- Place the cubed raw pork, olive oil, lemon juice and 2 tablespoons Shish Kabob Seasoning in a large Ziploc bag.
- Allow the pork to marinate in the refrigerator at least one hour, or overnight.
- Preheat an outdoor grill on high heat and lightly oil grate.
- Place the marinated pork on pre-soaked, dry skewers, alternating between the onions, peppers and tomatoes.
- Frequently brush with marinade while cooking, and turn frequently.
- Cook until meat is no longer pink and juices run clear.