Post by mandie68 on Nov 12, 2012 0:05:59 GMT -5
3 lbs boneless lean pork, trimmed of fat and cut into 1" cubes
3-4 ears of corn, cut into 1" thick slices
1 lb baby red poratoes
1 lb small white onions, peeled
2 small zucchini, cut into 1" chunks
1 small basket cherry tomatoes
8 jalapeno chiles
3 cups Italian salad dressing Marinade
1. Divid the pork, corn, potatoes, onions, zucchini, and cherry tomatoes into 8 groups. Thread on to 8 skewers and end each with a jalapeno. Place in a large nonreactive baking dish and cover with the marinade, turning them to coat. Cover with plastic wrap and let marinate for at least 2 to 3 hours or overnight in the refrigerator, turning the skewers several times.
2. When ready to cook, prepare a medium-hot fire in your grill.
3. Remove the kabobs from the marinade. Transfer the remaining marinade to a saucepan and bring to a boil over medium-high heat; let simmer for 5 minutes, then set aside.
4. Place the kabobs directly over the coals, cover, and cook for 8-10 minutes per quarter turn, basting the cooked sides with the reserved marinade as you go, until the pork is just cooked through. Serve immediately.
3-4 ears of corn, cut into 1" thick slices
1 lb baby red poratoes
1 lb small white onions, peeled
2 small zucchini, cut into 1" chunks
1 small basket cherry tomatoes
8 jalapeno chiles
3 cups Italian salad dressing Marinade
1. Divid the pork, corn, potatoes, onions, zucchini, and cherry tomatoes into 8 groups. Thread on to 8 skewers and end each with a jalapeno. Place in a large nonreactive baking dish and cover with the marinade, turning them to coat. Cover with plastic wrap and let marinate for at least 2 to 3 hours or overnight in the refrigerator, turning the skewers several times.
2. When ready to cook, prepare a medium-hot fire in your grill.
3. Remove the kabobs from the marinade. Transfer the remaining marinade to a saucepan and bring to a boil over medium-high heat; let simmer for 5 minutes, then set aside.
4. Place the kabobs directly over the coals, cover, and cook for 8-10 minutes per quarter turn, basting the cooked sides with the reserved marinade as you go, until the pork is just cooked through. Serve immediately.