City Kabobs Recipe
City Kabobs Recipe photo by Taste of Home

City Kabobs Recipe

Publisher Photo
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.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 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

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.

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

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.

Reviews for City Kabobs

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 27, 2013

"My family likes this meal. Fast easy andI guess comfort food on a cold evening."

MY REVIEW
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
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
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
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."

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