Go Back
+ servings
Pork kebabs with mustard-rosemary marinade
Print

Summer Kebabs with Rosemary-Mustard Baste

Flexible Summer kebabs (aka skewers) can be made with pork and any range of vegetables (or go meatless). Grill outside or inside if you have an indoor grill. The mustard-rosemary sauce is an excellent marinade and basting sauce!
Course dinner, low carb, Main Course, Vegetables
Cuisine American, Indian
Keyword grilled kebabs, kebobs, satay
Meat & Poultry pork
Prep Time 20 minutes
Cook Time 5 minutes
Marinating the pork 2 hours
Total Time 2 hours 25 minutes
Servings 3
Calories 432kcal
Author dorothy stainbrook

Equipment

  • Skewers
  • bowls
  • Indoor or outdoor grill

Ingredients

Mustard-Rosemary Marinade on Pork

  • 1/4 cup whole grain mustard
  • 2 Tbsp Dijon mustard
  • 3-5 cloves garlic finely chopped
  • 2 Tbsp white wine or champagne vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp fresh rosemary needles or leaves
  • 2 tsp paprika I like smoked paprika but any kind is fine
  • Salt & freshly ground pepper to taste
  • 1 lb Boneless pork tenderloin, chops or shoulder (boneless)

Garlic-Rosemary Basting Oil for Veggies

  • 1/4 cup olive oil
  • 1 garlic clove finely chopped
  • 2 tsp finely chopped fresh rosemary
  • 1 cup Sliced zucchini could substitute eggplant, mushrooms or other vegetable
  • 1/2 pint Cherry tomatoes could substitute bell peppers
  • 1 med Onion Quartered (could substitute in fennel)

Instructions

  • In a medium bowl, make mustard marinade by whisking together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve 1/3 cup for later basting of kebabs.
  • Cut pork into bite-sized chunks and add to the bowl of marinade, turning chunks to cover well. Cover bowl with saran wrap and marinate at room temperature for 30 minutes (or in refrigerator up to 2 hours).
  • Meanwhile, fire up the grill and get it hot if you are grilling. I used an indoor grill turned up to the highest heat.
  • In a small bowl, whisk together basting sauce for veggies (olive oil, garlic, and rosemary). Thread veggies and marinated pork cubes onto skewers and baste veggies with rosemary oil.
  • Place skewers on hot grill, turning once, about 5 minutes on each side. You may want to baste pork with marinade before turnin on the other side.

Nutrition

Calories: 432kcal | Carbohydrates: 12g | Protein: 39g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 773mg | Potassium: 1086mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1268IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 3mg