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Pork and Onion Kabobs

Total Time

Prep: 15 min. + marinating Grill: 15 min.

Makes

6 servings

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
Pork and Onion Kabobs Recipe photo by Taste of Home

Ingredients

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

Directions

  1. In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight.
  2. Drain and discard marinade. On six metal or soaked wooden skewers,
  3. alternately thread pork and onions.
  4. Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

Nutrition Facts

1 kabob: 315 calories, 12g fat (4g saturated fat), 89mg cholesterol, 757mg sodium, 17g carbohydrate (13g sugars, 1g fiber), 33g protein.

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