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Monday, August 15, 2011

Citrus BBQ Pork & Veg Kabobs

Our family has been trying to include more sustainable meat in our diets, but have found that after being vegetarian for so long, our likes and dislikes of certain meats are very distinct. Last night was a home-run! I bought some local pork chops and cubed them up for kabobs. Mixed with a yummy quinoa salad (recipe to follow), these were a huge hit with the hubby & the kids.

Citrus BBQ Pork & Veg Kabobs
1 lb pork (not ground), fat cut off and cubed
1 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
12 crimini mushrooms, stems removed
1 C BBQ sauce (and some for basting)
1/2 C orange juice (I had fresh squeezed
2 T honey
12 kabob sticks, soaked in water so they don't burn

Whisk the BBQ sauce, orange juice and honey until thoroughly mixed - then add pork to it and marinate for 2 hours at least. Once kabob sticks have soaked and pork is marinated (always discard meat marinade immediately - do not use for anything else), it's time to put together the kabobs by adding the zucchini, summer squash, pork and mushrooms. Mine went: pork, zucchini, pork, summer squash, zucchini, pork, summer squash, mushroom. Once the kabobs are made, either preheat broiler or grill. Place kabobs on broiling pan (for oven method), or directly on the grill and baste with BBQ sauce. Cook about 5 minutes, flip, baste and cook another 5 minutes. Meat should be cooked through and vegetables should be soft, but still retain a crunch to them.

Serve immediately with rice, quinoa, potatoes or just a salad.

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