Ginger Pork Kabobs with Mushrooms
Pork is paired with colorful vegetables in this easy recipe. The ginger and mustard marinades adds so much flavor, while the marmalade adds a lovely sweet taste to the kabobs.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Main Dish
Ingredients
Scale
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- 1 lb (450g) boneless pork loin roast or tenderloin in 1 1/2 inch (3cm) cubes
- ¼ cup (4 tablespoons) soy sauce
- 1 tablespoon freshly grated ginger root
- 2 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 8 halved button mushrooms or 2 bell peppers in 1-inch (2.5cm) squares
- 2 onions in 1-inch chunks
- ¼ cup (60ml) melted orange marmalade
- 1 tablespoon dried basil
- 8 skewers
- Chopped green onions (spring onions), optional
Instructions
- Combine the pork with the soy sauce, ginger, vinegar and mustard in a Ziploc bag.
- Seal the bag and marinate in the refrigerator for up to 4 hours
- Prepare a medium-hot charcoal grill.
- Remove the pork from the marinade and discard the mixture.
- Thread the meat on to 8 skewers alternately with the veggies.
- Grill them directly over the flames, turning occasionally, for 5 minutes.
- Brush the melted marmalade over them, then cook for a further 5 minutes or until the pork is cooked through.
- Sprinkle the dried basil over them a minute or 2 before the end of cooking.
- Let the kabobs sit for 3 minutes then serve 2 kabobs to each person.
- We like to sprinkle chopped green onion (spring onion) over them – either fresh or lightly sauteed… your choice!
Find it online: https://victoriahaneveer.com/ginger-pork-kabobs-with-mushrooms/