Have you ever tried black rice? Steam it and toss with sliced green onion as a bed for these flavorful kabobs—their color will really pop atop the black rice. Or, consider serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne. Weather not ideal? Broil the kabobs on a preheated broiler pan 3 to 5 inches from the heat source, using the doneness test and cook time above.
- 1 pound pork loin roast (boneless OR tenderloin, cut into 1 1/2-inch cubes)
- 1/4 cup soy sauce (reduced-sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger root (grated)
- 1 teaspoon dijon
- 1/2 teaspoon five-spice
- 1 red bell pepper (small, OR orange bell pepper, cut into 1-inch squares*)
- 6 ounces shiitake mushrooms (OR white mushroom caps, halved if needed*)
- 1 zucchini (small, halved lengthwise and cut into 3/4-inch pieces*)
- 1/4 cup pepper jelly (OR orange marmalade, melted)
- 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.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
- 4 servings (2 kabobs each)
- Nutritional Information per Serving (using Chinese Five Spice variation)
- *Kabob ingredients don’t need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.