veggie pork kabobs
Colorful pork and vegetable kabobs brushed with an orange-flavored sauce and grilled.
Ingredients
orange juice concentrate
3/4 cup
orange marmalade
3/4 cup
teriyaki sauce
2 tablespoons
boneless pork loin chops (cut into 1-inch pieces)
2 (8 ounces each)
sweet red pepper (cut into 1-inch pieces)
1 medium
green pepper (cut into 1-inch pieces)
1 medium
sweet onion (cut into eighths)
1 medium
Instructions
1
Step 1
In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving.
2
Step 2
Drain and discard marinade from pork. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables.
3
Step 3
Coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, uncovered, over medium heat for 10-13 minutes on each side or until meat juices run clear, basting frequently with marinade. Serve with the reserved marinade.
