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Family Favorite Kabobs Recipe

Family Favorite Kabobs Recipe photo by Taste of Home

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These hearty, meat-and-potato skewers have a little something to please everyone, from pineapple to pork. I cook these kabobs even in winter; I just shovel a path to the grill. —Dione Steffens, Dimmitt, Texas

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Family Favorite Kabobs Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

6 small red potatoes, halved
1-1/2 cups canola oil
1/3 cup lemon juice
1/3 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup reduced-sodium soy sauce
3 tablespoons prepared mustard
2 tablespoons minced fresh parsley
3 teaspoons pepper
2 garlic cloves, minced
2 Pork tenderloins (1 pound each), cut into 1-inch cubes

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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3 medium ears sweet corn, cut into 1-inch wheels
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 package (11-1/2 ounces) cherry tomatoes
1/2 pound medium fresh mushrooms
1-1/2 cups cubed fresh pineapple

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain and cool slightly; set aside.
In a small bowl, combine oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add pork. Pour remaining marinade into another large resealable plastic bag, add vegetables and pineapple. Seal both bags and turn to coat; refrigerate 2 hours. Drain and discard both marinades.
On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat 10-15 minutes or until pork is tender, turning often. Yield: 6 servings.

Nutritional Facts 2 kabobs equals 474 calories, 24 g fat (4 g saturated fat), 84 mg cholesterol, 358 mg sodium, 31 g carbohydrate, 5 g fiber, 35 g protein.

Originally published as Family Favorite Kabobs in Taste of Home June/July 2008, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Family Favorite Kabobs

Family Favorite Kabobs

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Reviewed on May. 29, 2011 by tlwoodard

This recipe is yummy, wonderful flavor & I will make it again for sure. I liked the idea of using pork.

Reviewed on Aug. 11, 2010 by caree929

I halved this and made it for just myself and my husband AND then a couple weeks later, made it when my parents came to visit. It was a hit both times! I love the versatility of the recipe-- you can use other meat, and you don't have to use all the ingredients for the skewers if you don't want to. This makes a lot, but the leftovers are great as well!

Reviewed on Aug. 04, 2010 by mombom

I loved these kabobs. We used steak and various garden veggies we had on hand. Served with brown rice. Very good!

Reviewed on May. 30, 2010 by dls3899

This is one of our favorite meals!!

Reviewed on Apr. 26, 2010 by momtomatt

This is a fabulous recipe! And it makes a lot! We made it without the corn (cooked it separately) and without the green peppers (I prefer red peppers). We will definitely make it again this summer.

Reviewed on Jan. 07, 2010 by bridgetjean

this is such a fantastic recipe! Iam a mom of 4 and we own a cattle feed lot so I used steak instead of pork! I make this for family get to gether's and they are always a big hit!

Reviewed on Jun. 13, 2009 by paburkheimer

My family loves these and have requested them again this summer...the corn and pineapple make the kabobs as good as having dessert for the meal! The marinade is made with everyday supplies and really gives everything a nice kick!

Reviewed on May. 02, 2009 by nowoj

I have made them several times for company and everyone loves these!

Reviewed on Dec. 10, 2008 by mstoffer

These are the best kabobs I have ever made! I absolutely love them & I can't wait to make them again.

Reviewed on Jun. 06, 2008 by snowdiamond

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