Grilled Pork Kabob's

Grilled Pork Kabob's with Pineapples and Peaches
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A very easy dish to make. Figure that you'll need about 6-8 pieces of Pork for each skewer. If you're using wooden skewers, soak in water for at least an hour so they don't burn when grilling.
For complete recipe, see here: http://doreenskitchen.com/GrilledPorkKabobs
Essentially you marinate the pork slices in Italian dressing, and the LARGE slices of Pineapple and chunks of Peaches in a melted butter with a dash of lemon juice; each for at least an hour.
Assemble your skewers, they will be greasy, and that's okay, as you don't want them to stick to the grill grates.
Discard pork marinade. Keep the Butter/Lemon juice marinade.
While grilling, baste with Butter/Lemon juice marinade, turn over after a couple of minutes, repeat. As the pork will be cut in small thin slices, it will only take about 5 minutes on the grill until done.

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GRILLED Beef Kabobs

Easy to make grilled Beef Veggie Kabob's: http://doreenskitchen.com/BeefKabobs.html

 

 

 

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This recipe is pretty easy. I like using the wooden (disposable) skewers instead of the metal. The metal is HOT to touch.

When you use the wooden skewers, you have to make sure that you soak them in water for at least one hour -- or they will burn on the grill.

In separate large zip lock baggies I would marinate the veggie and some type of meat in Italian dressing (store bought or homemade) for at least an hour.

In this case I cut up a sirloin steak, but you could use any type of meat, even pork slices.

It's important to keep some Italian dressing on the side to baste/pour over the kabobs, not only for zesty flavor, but to keep from sticking to the grill.

The only hassle I found was turning the skewers over to grill the other side. As the meat and veggies start to shrink when being grilled, it tended to "twirl" about. I ended up using a spatula to hold down and some tongs to get the opposite side down on the grill.

Otherwise, it was a tasty dish. You don't have to use this recipe as the main course. Sometimes I will just use Veggies on a couple of skewers and then serve as a side dish when I'm grilling other things.

My one suggestion is, when using Tomatoes, pick out the largest cherry tomato you can find.

I think the next time I grill these, instead of putting the skewer through the meaty center of the veggie, I will poke through from skin to skin. This may help from that "twirling"...I'll just have to cut them thicker.

 

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