Barbecued Kabobs
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless, cut into 1 inch cubes |
|
| ¾ | cup |
peanut oil
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 1 | each |
garlic cloves
peeled split |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
italian herbs
mixed |
* |
| 3 | medium |
green bell peppers
cut into 1 inch squares |
|
| 1 | can |
pineapple chunks
(16 oz) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless, cut into 1 inch cubes |
|
| 177 | ml |
peanut oil
|
|
| 59 | ml |
apple cider vinegar
|
|
| 1 | each |
garlic cloves
peeled split |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
italian herbs
mixed |
* |
| 3 | medium |
green bell peppers
cut into 1 inch squares |
|
| 1 | can |
pineapple chunks
(16 oz) |
*
|
Directions
Place pork cubes (1") in a nonmetal bowl.
Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve.
Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.
