Pork Loin Kabobs


Pork Loin Kabobs
  • 2 pound pork loin roast, cubed
  • 1/4-1/2 cup soy sauce
  • 2-4 tablespoons rice vinegar
  • 1-2 tablespoons fresh ginger root, grated
  • 1-2 teaspoon Dijon-style mustard OR 1/2-1 teaspoon Chinese Five Spice
  • 1 small red bell pepper
  • 6 ounces shiitake mushrooms OR white mushroom caps
  • 1 small zucchini
  • Any additional vegetables work, such as onion, cherry tomatoes, etc.
  • 8 skewers
  1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
  2. Cut vegetables into kabob sizes for skewering.
  3. Prepare medium-hot fire with charcoal or preheat gas to medium high.
  4. Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. Grill kabobs directly over fire, turning to brown evenly, for 8-15 minutes or until tender. Let rest 3 minutes before serving.