April might be a little early to start thinking about grilling season. But if any of you are like we were when living in the Midwest, when there’s a will, there’s a way. We’ve even been known to scoop the snow off the top just in order to use ours (of course this wasn’t in AZ!).
This is a kebab recipe that I’ve been making since before I was even blogging. In fact, I can distinctly remember the first time we made it because the weather was quite the opposite that night. We had tornado warnings rather than snow 🙂
Crazy weather aside, let’s talk about the food. The term “favorite” in this recipe comes from the original recipe, although I would certainly say this is on the top of our grilling list. There are quite a few steps in this recipe, but the end result is worth it. We have adapted it through the years in both ingredients and methods to match what works best for us, and you can certainly swap the vegetables for others that you prefer others. My only piece of advice would be not to leave out the pineapple!
Break out the grill early this year, and try this out. Enjoy!
Favorite Pork and Vegetable Kebabs
The Cookin’ Chemist Original
6 small red potatoes, halved
1-1/4 cups canola oil
1/3 cup lemon juice
1/3 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup low-sodium soy sauce
3 Tbsp. prepared mustard
2 Tbsp. minced fresh parsley
1 Tbsp. ground black pepper
2 garlic cloves, minced
2 lb. pork tenderloin, cut into 1-inch pieces
3 medium ears sweet corn, cut into 2-inch wheels
1 large onion, cut into wedges
1 large green or red bell pepper, cut into 1-inch pieces
1 pkg. cherry tomatoes
1-1/2 cups cubed fresh pineapple (can use canned)
1 cup brown rice, uncooked
lg. foil roasting pan
Prepare rice according to package directions. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until starting to soften, about 10-12 minutes (this will depend on the size of the potatoes). You do not want to cook them completely through as they will go on the grill later. Drain and set aside.
In a small bowl, combine the oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper, and garlic. Pour half into a large resealable plastic bag; add the pork. Pour the remaining marinade into another plastic bag, add the vegetables and pineapple. Seal both bags and turn to coat. Refrigerate and marinate for 1-2 hours.
Drain and discard the marinade from the pork. Thread the pork pieces through skewers. Drain the vegetables, reserving a couple tablespoons of marinade. Place the vegetables in the foil roasting pan and add the reserved marinade from the vegetables. Heat the grill over medium heat. Place the entire pan of vegetables and the pork skewers on the grill. Grill until the pork has cooked through and the vegetables have softened. Serve over rice with some of the reserved liquid in the vegetable pan.