Thursday, March 31, 2011

Pork Tenderloin Kabobs

We had a nice warm couple of weeks here and I was ready for some good food off the grill and what's better than Kabob's? Their easy to fix, cook, and always come off loaded with flavor. They were so good that even my two year old was munching down on them!
Pork Tenderloin
Red Bell pepper
Yellow Bell pepper
Onion of your choice
Skewers; If using bamboo skewers be sure to soak them for at least thirty minutes before assembly, this will help keep them from igniting.

Cut the Pork Tenderloin into 2 inch chunks and set aside. Now cut the red pepper, yellow pepper, and onion into 2 inch chunks. For assembly, slide a slice of pepper or onion onto the skewer, doesn't matter what you start with, follow it with a piece of meat and another slice of pepper or onion. Simply repeat this process until all the meat has been used up. Then season with your favorite grill seasoning or simply with salt and pepper. If you run out of meat and have left over peppers or onions simply put them on a skewer and grill them at the same time.

To cook, prepare you grill for direct cooking with a medium hot fire, which simply means you will be cooking directly over the heat. Cook the kabobs about two minutes on each side being sure to rotate them and cook them on all sides. If you are doing an all pepper or onions, simply cook to tender all the way through. Serve hot with your favorite sauce.


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