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 20minutes
Cook Time 5minutes
Marinating the pork 2hours
Total Time 2hours25minutes
Author dorothy stainbrook
Indoor or outdoor grill
Mustard-Rosemary Marinade on Pork
1/4cupwhole grain mustard
2Tbspwhite wine or champagne vinegar
1Tbspfresh rosemary needlesor leaves
2tsppaprikaI like smoked paprika but any kind is fine
Salt & freshly ground pepper to taste
1lbBoneless porktenderloin, chops or shoulder (boneless)
Garlic-Rosemary Basting Oil for Veggies
1garlic clovefinely chopped
2tspfinely chopped fresh rosemary
1cupSliced zucchinicould substitute eggplant, mushrooms or other vegetable
1/2pintCherry tomatoescould substitute bell peppers
1medOnionQuartered (could substitute in fennel)
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.