City Kabobs Recipe

City Kabobs RecipePhoto by: Taste of Home City Kabobs Recipe Rating 5

This old-fashioned mock chicken dish, actually made of tender perfectly seasoned pork, is one that my mom relied on often during 55 years of marriage. The delicious gravy is so good over mashed potatoes. -Barbara Hyatt, Folsom, California

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City Kabobs Recipe
  • Prep: 20 min. Cook: 20 min.
  • Yield: 4-6 Servings
20 20 40

Ingredients

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

Directions

  • Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.
  • In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
  • Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.

Nutritional Facts 1 serving (2 each) equals 393 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 986 mg sodium, 11 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as City Chicken in Taste of Home October/November 1998, p35

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Reviews for City Kabobs (8)

City Kabobs Recipe

City Kabobs

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Reviewed on Oct. 22, 2011 by txzookeeper

I found this recipe in a Taste of Home magazine years ago and I've been making it since. My kids all loved it and even though they're grown now, they ask me to make it when they come to visit.


Reviewed on Jul. 16, 2011 by justmbeth

This was very good. My mom occasionally made "city chicken". I had some pre-made "city chicken" kabobs from her house to use up (she's from the north, can't find those here in the south). My husband, who never had this dish, was very pleased with the results. Will do again.


Reviewed on Nov. 22, 2010 by marciaoakley

This is a very good recipe and the gravy is delicious!


Reviewed on Jun. 21, 2009 by jporter10738

This was so good! I didn't even need to thicken the gravy as it cooked down during the simmering. Served it with Oven Parmesan Chips and steamed broccoli. This is a dish I will make over and over!


Reviewed on Mar. 31, 2009 by Flenner

This sounds delicious. My mom made "city chicken" but she alternated cubes of pork and veal. It was always a treat.


Reviewed on Mar. 31, 2009 by palemmer

We called this "City Chicken". Anxious to give the recipe a try since we didn't use onion mix for our simmering and gravy.

Sounds really good and brings back a lot of memories.


Reviewed on Mar. 08, 2009 by Motorhomegal

 This sounds sooooo good am going to try it very soon.  However, as a child growing up in Chicago, I can remember my mom buying "mock chicken legs" from the grocery store.  I can remember I did NOT like them !Sad  They were on a skewer and pretty much shaped like a drumstick but coated with Italian bread crumbs.  My question is, does anyone know what kind of meat they were made from ??  Veal, perhaps ??  I can remember the FUNKY taste of those to this day...LOL ! She and my dad thought they were great. Mom is gone now so no way to check with her as to what they were.   And, my second question.....why were/are chicken legs imitated when, I assume chicken was actually less expensive to purchase than pork in the "old days?"  Any and all thoughts welcome !


Reviewed on Mar. 08, 2009 by Motorhomegal

 This sounds sooooo good am going to try it very soon.  However, as a child growing up in Chicago, I can remember my mom buying "mock chicken legs" from the grocery store.  I can remember I did NOT like them !Sad  They were on a skewer and pretty much shaped like a drumstick but coated with Italian bread crumbs.  My question is, does anyone know what kind of meat they were made from ??  Veal, perhaps ??  I can remember the FUNKY taste of those to this day...LOL ! She and my dad thought they were great. Mom is gone now so no way to check with her as to what they were.   And, my second question.....why were/are chicken legs imitated when, I assume chicken was actually less expensive to purchase than pork in the "old days?"  Any and all thoughts welcome !

 
 
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