Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them.
My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us.
Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11.
-Lisa Hector, Estevan, Saskatchewan
With one bite of these slightly spicy kabobs, you'll feel like you took a trip to the orient. Combining peanut butter and coconut milk creates a combination sure to wow everyone. There's no doubt you'll want seconds!
You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio
“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”
Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. —Trisha Kruse, Eagle, Idaho
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor.
-Ellen Koch, St. Martinville, Louisiana
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”