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!
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
¼cupolive oil
1garlic clovefinely chopped
2tspfinely chopped fresh rosemary
1cupSliced zucchinicould substitute eggplant, mushrooms or other vegetable
½pintCherry tomatoescould substitute bell peppers
1medOnionQuartered (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.
1/4 cup whole grain mustard, 2 Tbsp Dijon mustard, 3-5 cloves garlic, 2 Tbsp white wine or champagne vinegar, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp fresh rosemary needles, 2 tsp paprika, Salt & freshly ground pepper to taste
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).
1 lb Boneless pork
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.
1/4 cup olive oil, 1 garlic clove, 2 tsp finely chopped fresh rosemary, 1 cup Sliced zucchini, 1/2 pint Cherry tomatoes, 1 med Onion
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.