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Family Favorite Kabobs

Family Favorite Kabobs
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
6 ServingsPrep: 30 min. + marinating Grill: 10 min.

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
  • 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 for 15-20 minutes or until
  • tender. Drain and cool slightly; set aside.
  • In a small bowl, combine the oil, lemon juice, Worcestershire sauce,
  • vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half
  • into a large resealable plastic bag; add the pork. Pour remaining
© Taste of Home 2012

2 of 2

Family Favorite Kabobs (continued)

Directions (continued)

  • marinade into another large resealable plastic bag, add the
  • vegetables and pineapple. Seal both bags and turn to coat;
  • refrigerate for 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 for 10-15
  • minutes or until pork is tender, turning often. Yield: 6 servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012