I realized how much I missed my grill over the winter, so I made dinner a Grill Party!
This recipe was approved and enjoyed by my husband himself!
Complexity Level: EasySweet Tangy Pork Kebobs
What You Need:
1/2 cup Ketchup
2 tbsp Soy Sauce (or Braggs Amino Acids)
1 tbsp Apple Cider Vinegar
1 tbsp Honey
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
2 tbsp Brown Sugar
1.5 lb. Boneless Pork, cut up in cubes
8-10 Shitake Mushrooms
8-10 White Button Mushrooms
1 Red Bell Pepper
1 Yellow Onion
To start, mix all the Sauce ingredients in a small sauce pan over medium low heat. The goal is to mix in and combine the honey and brown sugar. Let this cool after the sugars have dissolved. Toss in the pork and let his marinate at least 2 hours, or overnight.
At least 30 minutes before skewering the pork and grilling, let the bamboo skewers in water. As those soak, place the mushrooms in a large bowl of water with salt and a pinch of garlic powder. They will absorb water and steam on the grill. If using the apricots, also let those sit, but in place of water use warmed white or pink wine. This will give a small bite of flavor as well, and the apricots caramelize really nice on the grill.
After soaking, start building your skewers with the peppers, apricots, mushrooms, pork, and onion. Be creative, nothing needs to be uniformed -- but if you want hem to be the you can!
WHen it's time to grill and your grill is hot, place the kebobs over medium heat and let cook on each side for about 10-12 minutes. If your flame is too high, you risk burning and charring, so check on them after the first 5-6 minute to see if the heat is too high or not.
After cooking go ahead and dig in! We served these with some coconut wehani (whole grain rice) and they were a hit! No leftovers today, but boy they were tasty!
Thanks for grilling with us, have a great day!