Maple-Glazed Kabobs Recipe
Maple-Glazed Kabobs Recipe photo by Taste of Home

Maple-Glazed Kabobs Recipe

Publisher Photo
I recently received this recipe from a friend who makes his own maple syrup. My family often requests these slightly sweet kabobs for our summer Sunday dinner cookout.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 8 small new potatoes or 1 large potato, cut into 8 chunks
  • 3 carrots, cut into 8 pieces (2 inches each)
  • 1 pork tenderloin (1 pound)
  • 1 large green or large sweet red pepper
  • 8 large mushrooms
  • 1/4 cup butter, cubed
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons grated orange peel

Nutritional Facts

1 serving (1 each) equals 627 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 203 mg sodium, 92 g carbohydrate, 9 g fiber, 31 g protein.

Directions

  1. Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain.
  2. Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or wood skewers, thread meat and vegetables alternately; set aside.
  3. In a small saucepan, combine the butter, syrup and orange peel; cook and stir over low heat until butter is melted.
  4. Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Cook for 12-14 minutes longer or until the meat juices run clear, turning and basting frequently. Yield: 4 servings.
Originally published as Maple-Glazed Kabobs in Country Pork 1996, p106

Nutritional Facts

1 serving (1 each) equals 627 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 203 mg sodium, 92 g carbohydrate, 9 g fiber, 31 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Maple-Glazed Kabobs

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MY REVIEW
Reviewed Jul. 13, 2012

"Nice flavor! Next time I'd boil the carrots until crisp-tender before skewering. Our pork was starting to dry out and the carrots were still too crisp for our liking. Or maybe I'll use squash insted of the carrots."

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