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Southern Tender Kabobs Recipe
|Boneless pork||3 Pound, cut into 1 1/2 inch cubes|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Red currant jelly||12 Ounce (1 Jar)|
|Prepared mustard||1 Tablespoon|
|Tomatoes||2 Small, quartered|
|Onions||2 Small, peeled and quartered|
|Green pepper||1 Medium, cut into 1 inch pieces|
|Fresh mushrooms||1⁄2 Pound|
Serving size: Complete recipe
Calories 3644 Calories from Fat 1042
% Daily Value*
Total Fat 116 g178%
Saturated Fat 37.9 g189.7%
Trans Fat 0.9 g
Cholesterol 870.8 mg
Sodium 8411 mg350.5%
Total Carbohydrates 337 g112.3%
Dietary Fiber 14.3 g57.1%
Sugars 231.5 g
Protein 312 g624.6%
Vitamin A 43.2% Vitamin C 279.1%
Calcium 29.9% Iron 73.5%
*Based on a 2000 Calorie diet
Combine soy sauce, brown sugar, sherry, garlic powder, and cinnamon, stirring well; pour over pork.
Cover and mar inate in refrigerator at least 4 hours, stirring pork occasionally.
Combine red currant jelly and mustard in a small saucepan; bring to a boil, stirring until jelly dissolves and mixture is blended.
Remove jelly mixture from heat, and set aside.
Remove pork cubes from marinade.
Thread pork on skewers.
Alternate vegetables on separate skewers.
Grill pork kabobs over medium coals 20 minutes, turning frequently.
Place vegetable kabobs on grill.
Grill vegetable and pork kabobs an additional 10 to 15 minutes or until desired degree of doneness.
Turn and baste kabobs frequently with jelly mixture.