Pork and Onion Kabobs Recipe

5 7 8
Pork and Onion Kabobs Recipe
Pork and Onion Kabobs Recipe photo by Taste of Home
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Pork and Onion Kabobs Recipe

Read Reviews
5 7 8
Publisher Photo
A sweet and savory marinade brings out the best in pork, as these grilled kabobs prove. They're a super summer supper, easy to prepare and fun to serve to company. The pork is so tasty grilled with onion wedges. -Mary Lou Wayman, Salt Lake City, Utah
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup chili sauce
  • 1/4 cup honey
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons curry powder
  • 2 tablespoons finely chopped onion
  • 2 pounds boneless pork, cut into cubes (1-inches pieces)
  • 3 medium onions, cut into 1-inch wedges

Directions

In a bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Add pork to the remaining marinade; toss to coat. Cover and refrigerate for 3 hours or overnight. Drain and discard the marinade. Alternately thread pork cubes and onion wedges on metal or soaked bamboo skewers. Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 15 minutes or until meat juices run clear. Yield: 6 servings.
Originally published as Pork and Onion Kabobs in Taste of Home June/July 2000, p29

  • 1/2 cup soy sauce
  • 1/4 cup chili sauce
  • 1/4 cup honey
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons curry powder
  • 2 tablespoons finely chopped onion
  • 2 pounds boneless pork, cut into cubes (1-inches pieces)
  • 3 medium onions, cut into 1-inch wedges
  1. In a bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Add pork to the remaining marinade; toss to coat. Cover and refrigerate for 3 hours or overnight. Drain and discard the marinade. Alternately thread pork cubes and onion wedges on metal or soaked bamboo skewers. Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 15 minutes or until meat juices run clear. Yield: 6 servings.
Originally published as Pork and Onion Kabobs in Taste of Home June/July 2000, p29

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Reviews forPork and Onion Kabobs

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MY REVIEW
rwippel User ID: 4262008 265063
Reviewed Apr. 23, 2017

"This was some of the best kabobs I've had. The marinade for the pork is insanely delicious!"

MY REVIEW
justmbeth User ID: 1196484 245057
Reviewed Mar. 7, 2016

"Very flavorful! Combination of the pork, marinade, and onions was superb. I used a mix of red and yellow onions on the skewers."

MY REVIEW
Ponygirl1014 User ID: 1584755 203625
Reviewed Aug. 25, 2014

"This was quite simply delicious. I was worried the curry would overpower, but I was wrong. This marinade is very delicious and the pork was so moist and delicious. In fact, it was probably one of the tastiest pork dishes I have made. Definitely a keeper."

MY REVIEW
luigimon User ID: 1692040 77913
Reviewed Jul. 13, 2014

"Wonderful! We added green and red pepper to the kabobs.....the marinade is so good. We marinated the pork overnight, then forgot about basting until the kabobs were almost done. Wish we had basted the whole time, but these were still sooooooo good! A keeper for sure!"

MY REVIEW
momtomatt User ID: 1197551 79610
Reviewed May. 9, 2010

"This is going to become a favorite in our house!! We used low sodium soy sauce in the marinade, pork tenderloin for the pork and yellow sweet onions. The recipe is easy and so delicious!"

MY REVIEW
twodots User ID: 3323335 76969
Reviewed Jan. 17, 2010

"Absolutely wonderful and I don't even like curry."

MY REVIEW
twodots User ID: 3323335 39453
Reviewed Jun. 16, 2009 Edited Aug. 30, 2009

"These kabobs are so wonderful and easy. I never cared for curry but I love it in this recipe."

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