Pork and Veggie Skewers
The other evening, Bethany put these beautiful skewers together, and I grilled them on the old Weber charcoal grill, out on the deck. What an delicious supper! The boys loved eating thier food off a stick, all around it was a winner! Here's the recipe! 👇
Ingredients:
2 packs of North Valley Pastures boneless pork loin slices, about 1.5 lbs.
3 T red wine or apple cider vinegar
1½ t salt
a dash of red pepper flakes
1½ T olive oil
2 t basil
2 t oregano
2 garlic cloves, minced
2 medium zucchini
2 large bell pepper
1 Red Onion
Instructions
Combine vinegar, 1 T salt, red pepper flakes, oil, basil, oregano, and garlic in a bowl. Cut pork loin into 1-inch chunks and put them in the marinade. Let it marinate 2 to 4 hours in the refrigerator. (less is ok)
Next, chop the zucchini, onion and bell peppers into 1-inch pieces and season with 1/2 tsp salt. Next, add to the marinating pork and let it set for 15 minutes. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 wooden or metal kabob skewers. (If you use wooden skewers, soak them in water first to keep them from burning)
Prep your grill.
Place skewers on the grill and cover. Cook, turning occasionally, for 10 to 12 minutes or until pork is browned and cooked through. Let stand for 3 minutes, then serve.
Recipe adapted from www.lizsheathytable.com