• 6servings
  • 40minutes
  • 474calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsCopper, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 small red potatoes, halved

  2. 1-1/2 cups canola oil

  3. 1/3 cup lemon juice

  4. 1/3 cup Worcestershire sauce

  5. 1/4 cup white wine vinegar

  6. 1/4 cup reduced-sodium soy sauce

  7. 3 tablespoons prepared mustard

  8. 2 tablespoons minced fresh parsley

  9. 3 teaspoons pepper

  10. 2 garlic cloves, minced

  11. 2 pork tenderloins (1 pound each ), cut into 1-inch cubes

  12. 3 medium ears sweet corn, cut into 1-inch wheels

  13. 1 large onion, cut into wedges

  14. 1 large green pepper, cut into 1-inch pieces

  15. 1 package (11-1/2 ounces) cherry tomatoes

  16. 1/2 pound medium fresh mushrooms

  17. 1-1/2 cups cubed fresh pineapple

Instructions Jump to Ingredients ↑

  1. Family Favorite Kabobs Recipe photo by Taste of Home Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool slightly; set aside.

  2. In a small bowl, combine the oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add the pork. Pour remaining marinade into another large resealable plastic bag, add the vegetables and pineapple. Seal both bags and turn to coat; refrigerate for 2 hours. Drain and discard both marinades.

  3. On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat for 10-15 minutes or until pork is tender, turning often. Yield: 6 servings.


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