Back to City Kabobs

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
City Kabobs Recipe

City Kabobs Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:4-6 servings

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

  • 1. Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.
  • 2. 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.
  • 3. Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.

Nutritional Facts

2 each: 393 calories, 23g fat (9g saturated fat), 109mg cholesterol, 986mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 33g protein

Reviews for City Kabobs

Sort By :
MY REVIEW
Mamasampsel8
Reviewed Jan. 27, 2013

"My family likes this meal. Fast easy and

I guess comfort food on a cold evening."

MY REVIEW
hunter6295
Reviewed Nov. 11, 2012

"I've made with and without skewers. It was good both ways. Will continue to make without as it was much easier. I did add extra broth because we love gravy."

MY REVIEW
horsethistle
Reviewed Nov. 9, 2012

"My family has loved this recipe since I found it in Country Woman Magazine more than 12 years ago. I don't thread the pork onto skewers - just leave it cubed. I also serve it with rice and stir fried veggies on the side. It's my version of a Chinese dinner. It is a great dish for family or company."

MY REVIEW
mem381
Reviewed Aug. 1, 2012

"In general this recipes is really good, but then again anything taste good with onion soup mix on it : ) I have made this serveral times over the years and it always tastes great. Only things I do different is I just use pork chops instead of putting them on kebabs and fry them with double the garlic salt and pepper. Then I just drizzle enough olive oil to brown the chops on both sides so i feel better using a healthier oil and less of it. And to thicken the gravy I usually add a little cornstarch or flour leftover from the coating."

MY REVIEW
minnie
Reviewed May. 26, 2012

"Oh My Gosh this turns out SO GOOD, I'm not a fan of pork so tried making it once using chicken and it didn't taste good, so I don't make it as much as I would like due to the pork."

MY REVIEW
KarinCBW
Reviewed Apr. 12, 2012

"I looked at this recipe for YEARS, finally decided to give it a try. OH my goodness!! It was soo good. My son who is a mac and cheese kinda guy (he's 12) really liked it. Dad and older sister did too. I am telling you try it you'll like it. I did thicken the gravy and served with mashed potatoes."

MY REVIEW
jmekte
Reviewed Mar. 7, 2012

"Ive been making this dish for since the early 90's. Its easier to make without the sticks. crowd pleaser & kid friendly"

MY REVIEW
txzookeeper
Reviewed Oct. 22, 2011

"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."

MY REVIEW
justmbeth
Reviewed Jul. 16, 2011

"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."

MY REVIEW
marciaoakley
Reviewed Nov. 22, 2010

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

MY REVIEW
jporter10738
Reviewed Jun. 21, 2009

"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!"

MY REVIEW
Flenner
Reviewed Mar. 31, 2009

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

MY REVIEW
palemmer
Reviewed Mar. 31, 2009

"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."

MY REVIEW
Motorhomegal
Reviewed Mar. 8, 2009

" 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 !
"

MY REVIEW
Motorhomegal
Reviewed Mar. 8, 2009

" 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 !
"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.