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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These hearty, meat-and-potato skewers have a little something to please everyone, from pineapple to pork. I cook these kabobs even in winter; I just shovel a path to the grill. Ingredients:
6 small red potatoes, halved |
1-1/2 cups canola oil |
1/3 cup lemon juice |
1/3 cup worcestershire sauce |
1/4 cup white wine vinegar |
1/4 cup reduced-sodium soy sauce |
3 tablespoons prepared mustard |
2 tablespoons minced fresh parsley |
3 teaspoons pepper |
2 garlic cloves, minced |
2 pork tenderloins (1 pound each), cut into 1-inch cubes |
3 medium ears sweet corn, cut into 1-inch wheels |
1 large onion, cut into wedges |
1 large green pepper, cut into 1-inch pieces |
1 package (11-1/2 ounces) cherry tomatoes |
1/2 pound medium fresh mushrooms |
1-1/2 cups cubed fresh pineapple |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain and cool slightly; set aside.
2. In a small bowl, combine oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add pork. Pour remaining marinade into another large resealable plastic bag, add vegetables and pineapple. Seal both bags and turn to coat; refrigerate 2 hours. Drain and discard both marinades.
3. On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat 10-15 minutes or until pork is tender, turning often. Yield: 6 servings.
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