I think we can all agree that cooking over a hot stove after a long, hot summer day is not exactly enjoyable. During the summer, we love to join our neighbors in our back yards, cooking over the grill instead of inside over a hot stove. There’s something about cooking on the grill that feels like vacation – but grilling doesn’t have to be reserved for the weekend or vacation time, especially when you’ve got delicious Smithfield marinated pork on your plate. I am thrilled to be partnering with Smithfield this week to bring you this quick and easy, family-friendly recipe that I know you’re going to love.
Every day is a good day to cook dinner on the grill!
Last week, I stopped at Food Lion during my afternoon errands and picked up some Smithfield® Marinated Pork and some vegetables to cook with it. I was determined to find a new recipe that I could make on the grill that would be ready in around 30 minutes. I wanted “Real Flavor Real Fast,” and Smithfield® Marinated Pork was the perfect solution. This summer has been so busy with swim team, and I don’t have time to spend long preparing dinner, but I don’t want to sacrifice on flavor.
My little experiment with Smithfield® Marinated Pork could not have turned out better. It was a hit all around! Definitely “Real Flavor Real Fast!” I did learn, however, that potatoes, no matter how bite-sized you cut them, will take way longer to cook than anything else (so I’ve included a few tips for adding potatoes to your kabobs. My main tip: don’t do what I did and try to cook the potatoes from raw!).
How to Make Marinated Pork and Vegetable Kabobs
- Garlic & Herb Smithfield® Marinated Pork (approximately 2 lbs), cut into 1-2 inch pieces
- 1 zucchini, sliced thick
- 4-6 baby Portobello mushrooms, halved
- 4-6 Campari tomatoes, halved
- 1 bell pepper, cut into bite sized chunks (I used half each of a yellow and green bell pepper)
- 1/2 a large red onion, cut into 1-2 inch chunks (keeping layers together)
- 3-4 small to medium red potatoes, cut into bite-sized chunks, optional (see tip below)
- 1 tablespoon olive oil
- 1 teaspoon dried garlic
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- Cut vegetables and place into a large bowl. Toss veggies with olive oil and spices.
- Prepare pork by cutting it into bite-sized pieces (about 1-2 inches).
- Thread pork and vegetables onto skewers, adding 2-3 veggies in between each piece of pork. Place skewers on a hot grill and cook for approximately 15-20 minutes, or until pork is cooked through.
- Remove pork and veggies from the kabobs gently with a fork and enjoy!
Tip: If you’d like to add potatoes to your kabob, either stick them in the microwave for a few minutes or roast them under the broiler until just barely cooked. Or you can cook your potatoes separately and toss with the grilled pork and veggies when serving. Don’t be like me and expect the potatoes to cook at the same rate as the rest of the veggies!
Since I had a limited number of skewers, I threw the rest of the vegetables and pork chunks in my cast iron skillet and cooked until the pork was heated through. You could also throw the pork and vegetables inside a foil packet (just take two pieces of aluminum foil and fold the edges down to seal the food inside a little pocket. Place the foil packets on the grill, cover and cook for 20-30 minutes or until pork is cooked through.
You’ve got to try these delicious kabobs! Since the meat is pre-seasoned, you really have to do very little to make a delicious and quick dinner – perfect for weeknights or weekends! Look for Smithfield® Marinated Pork for Real Flavor Real Fast at your local Food Lion store.
Sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine. #RealFlavorRealFast
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