Barbecue Pork Kabobs
Makes 4 servings
|1/4||cup white vinegar|
|1/4||cup vegetable oil|
|1||tablespoon brown sugar|
|1||teaspoon dry mustard|
|1||clove garlic or 1/2 teaspoon garlic powder|
|1/2||teaspoon Worcestershire sauce|
|1/4||teaspoon black pepper|
|1/4||teaspoon hot pepper sauce (optional)|
|4||boneless pork chops, cut into 1-1/2-inch cubes|
|2||green bell peppers, cut into chunks|
|2||onions, cut into chunks|
- Combine ketchup, vinegar, oil, brown sugar, dry mustard, garlic, salt, Worcestershire, black pepper and hot pepper sauce, if desired, in large resealable food storage bag; mix well. Reserve 1/4 cup marinade for basting. Add pork; seal bag. Marinate in refrigerator at least 1 hour.
- Remove pork from marinade; discard used marinade. Alternately thread pork, bell peppers and onions onto skewers. Grill or broil skewers 15 to 20 minutes or until pork is barely pink in center, turning once and basting often with reserved 1/4 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
Serve over red beans and rice.
If using wooden skewers, soak them in water for 20 minutes before using to prevent scorching.
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