I finally got outdoors to cook something on the grill in the freezing cold! I haven't done much grilling or outdoor cooking this winter, and it's really been affecting me! I was determined to get out there and get something cooked, despite the threats of snow today (which haven't materialized yet). I decided to do some pork kabobs, and the butcher at our local store had some nice thick pork chops, so it was set. Barbecue Pork Kabobs, here we come!
The first thing was to take these nice thick pork chops and trim them a bit and then cut them into about 1" cubes.
Next I combined the ingredients for a marinade into a bowl. This marinade had a barbecue sauce kind-of-a-flavor and contained ketchup, white vinegar, oil, brown sugar, dry mustard, garlic powder, salt, pepper, Worcestershire sauce, and hot sauce.
I whisked everything together to make the sauce....
And reserved 1/2 cup for basting later. I found out that was not enough, so I recommend removing 3/4 cup--the recipe below has been adjusted for that new amount.
I put the remaining marinade into a gallon zip-lock plastic bag, added the pork cubes, sealed and put into the fridge for an hour.
While marinating in the fridge, I prepared the veggies. Today I was going easy, so I just used green peppers, red peppers, and onions.
I cut the pepper in half, cleaned them out, then cut into 1" pieces. I cut the ends off the onions, cut in half, removed the skins, then cut into wedges that were about 1" in size.
When the hour was up, I removed the pork from the bag and then threaded pieces of pork, red pepper, green pepper, and onion onto some metal skewers. If you are using bamboo, start them soaking in water when you put the pork and marinade into the fridge.
I got the grill nice and hot then put the kabobs on the grill.
After about 5 minutes, I turned them over. It's easy to get these burned, because of the marinade, so turn them frequently. After you turn, brush on some of the marinade that you saved. Do that each time you turn.
After about 15-20 minutes, all should be done--check the pork to make sure it's done.
Kabobs go great on a bed of rice--so that's what I did. Removed everything from the skewers, piled onto a bed of rice, and ate! Delicious!
Here's the recipe in its entirety:
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
- 2 tbsp brown sugar
- 2 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp hot sauce
- 4 boneless pork chops
- 1 green bell peppers
- 1 red pepper
- 2 onions
- Combine the ketchup, vinegar, oil, brown sugar, mustard, garlic, salt, Worcestershire sauce, black pepper and hot pepper sauce in a bowl. Whisk together well.
- Reserve 3/4 cup of the marinade.
- Cut the pork chops into 1 inch cubes (or even 1 1/2 cubes if your chops are thicker).
- Add the pork cubes and sauce to a resealable zip-lock bag and mix well to get the pork all coated.
- Marinate in the fridge for 1 hour.
- If you are going to use bamboo skewers, start those soaking in water at this time.
- Cut the peppers into chunks that are about 1 inch wide.
- Cut the onions into wedges that are also about 1 inch wide.
- After 1 hour, remove the pork cubes and thread the pork, pepper pieces, and onion wedges alternately onto the skewers.
- Put skewers on the grill and grill a total of 15-20 minutes or until pork is done. Turn the skewers a 1/4 turn every 3-4 minutes.
- Baste with the reserved marinade as you turn the skewers. It's nice to reserve some until the very end when you can do a final basting right before you remove the kabobs from the grill.
- I like to serve on a bed or rice. Red beans and rice would also be nice.
I hope you enjoy these! Pretty easy to make and from those that ate or add them as left-overs, pretty tasty as well!
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