These kebabs are fun to assemble and can be served as an appetizer or main dish. Invite your friends to a kebab party and have them build their own kebabs from a variety of ingredients. Just fire up the grill!
Combine all ingredients in a large resealable bag; chill 1 hour. Thread meat and vegetables on metal skewers. Grill over medium-high heat for 10-12 minutes or until pork is cooked to desired doneness. Turn to brown evenly. Serve with hot rice or potatoes. Makes 3-4 servings.
Try these kebabs with different vegetables such as cherry tomatoes or sliced zucchini.
If you add potatoes to your kebabs, parboil them for a few minutes first so they cook quickly on the grill along with the meat and other vegetables.
You may tempted to overcook pork, but don't do it. Grilled pork tenderloin should be slightly pink in the middle. The days of trichinosis from pork are pretty much over as the food that hogs eat is completely controlled. Hogs used to be fed garbage, but they aren't anymore, so the pork is safe to eat once it's reached an internal temperature of 150°F.
There's a big difference between pork tenderloin and pork loin. The tenderloin rarely weighs over a pound and is very tender. Pork loins are basically the section of pork that pork chops are made of, but without the bone. The loin can be a lot tougher if not cooked properly. A pork loin usually weighs between 2 and 4 pounds and would not work well for these kebabs.
If you use wooden skewers for kebabs, be sure to soak them for a long time in water or they will burn to a crisp and fall apart on the grill.
Metal skewers work best, but look for skewers that are either flat or have two prongs, since either of those models will keep the meat from swirling around on the skewer.
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