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City Kabobs

2 pounds boneless pork, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or margarine
3 tablespoons vegetable oil
1 envelope onion soup mix
1 can (14-1/2 ounces) chicken broth
1 cup water
Hot mashed potatoes

Thread pork on small wooden skewers. Combine flour, garlic salt and
pepper on a plate; roll kabobs in flour mixture until coated. In a

Printed from tasteofhome.com Sep 7, 2008

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City Kabobs cont.

large skillet, heat butter and oil over medium heat. Brown kabobs,
turning frequently; drain. Sprinkle with soup mix. Add broth and
water. Reduce heat; cover and simmer for 1 hour or until tender.
Remove kabobs and keep warm. If desired, thicken the pan juices and
serve over mashed potatoes with kabobs.

Yield: 4-6 servings.