Pork Kebabs

12 May

The other day I had the strangest craving for kebabs. No idea why, really, but I think it was the idea of grilled peppers and pineapple that got me going.

I’ve never made kebabs before, and kind of threw these together with things we had in the house. Well, except I had to send GP out for skewers and a basting brush. Fortunately they turned out fantastic, but as I’m sure you’ll see, it’s hard to go wrong when you throw these ingredients together.

GP was not happy to wait for a picture before eating!
We’d already taken them off the skewers.

Ingredients (all cut into approximately 1 1/2 inch pieces):
3 – 4 boneless pork chops
red bell pepper
green bell pepper
red onion
yellow squash

1 tsp paprika
2 tbs fresh sage (or about 1 – 2 tsp dried)
1/2 tsp black pepper
few shakes Tabasco or Texas Pete’s hot sauce (more or less to taste)
1/4 cup olive oil

Get your grill going, or if you’re like me, heat up your Foreman. Load all the goodies onto skewers, alternating between ingredients in whatever way makes you happy. Use a basting brush (or your hands if you don’t have one) to rub the seasoning on the kabobs. Grill until the pork is cooked through and the veggies are tender, but still a little crisp.

Depending on how many veggies you use, this could easily serve 4 to 5 people. Ooo, and you know what would be a great dessert? Poached pears with a vanilla sauce. Mmmmm.



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