|Chile Mustard Pork Kabobs use those extra-thick boneless pork chops, and marinating the pork keeps it moist on the grill.|
(Updated with new photos and better instructions June 2008) Here's a slightly unusual twist on kabobs that I first posted back in September of 2005. Not only was that before I entered the digital camera age, but I've learned a lot about cooking since then. This recipe was something I used to make all the time when I was catering trips at Lake Powell, but when I decided to update the post with a photo, I realized I make this recipe differently now. Not to worry, any changes are noted in case someone has bookmarked the original version.
I use the big thick boneless pork chops (from Costco) for this recipe, and nowdays I like to cut the pork into strips and weave them on the skewers, rather than pieces. The finished kabobs are fairly spicy, but if you like lots of heat you could increase the Tabasco, Cajun Spice seasoning, or chile-garlic sauce. I like this with the blend of hot ingredients, but you could also use more of whichever you have. I've never tried this marinade on chicken, but I'm thinking it would probably work, so if you're not a pork eater, give that a try and come back and let us know how it tasted.
Combine mustard, soy sauce, lemon juice, olive oil, garlic powder, Tabasco, Cajun Spice, and Chile Garlic Sauce. (The photo shows half the recipe amount.)
Trim all visible fat from edges of pork chops, then cut into lenghthwise strips about 1/2 inch thick. (I got four pieces from each pork chop.)
Put pork strips and marinade in a Ziploc bag or plastic container with a lid and marinate 4-8 hours in refrigerator.
When ready to cook, let meat come to room temperature, then thread onto skewers, weaving back and forth and pushing together tightly. Grill over medium high heat, 20-25 minutes.
Chile Mustard Pork Kabobs
(6-8 servings, but can be easily cut in half. Recipe created by Kalyn many years ago, and updated with slight changes in June 2008)
6-8 boneless pork chops, each cut into four lengthwise strips about 1/2 inch thick (original recipe said to cut into pieces about 1-2" square)
1/2 cup yellow mustard (not Dijon)
1/2 cup soy sauce
1/4 cup lemon juice
1/3 cup olive oil (original recipe used 1/4 cup Canola oil)
1 T garlic powder (or use minced fresh garlic)
about 6 drops Tabasco or 12 drops green Tabasco
1-2 tsp. Cajun Spice seasoning (I recommend Tony Chachere's Creole Seasoning)
1 T Chile Garlic Sauce (optional, sold by Asian foods)
(The original recipe called for a small amount of Liquid Smoke, but I don't add that when I make it now)
Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Tabasco, Cajun Spice, and Chile Garlic Sauce in a glass measuring cup or bowl with a pour spout.
Trim visible fat from edges of pork chops, then cut each into lengthwise strips about 1/2 inch wide. Put pork strips and marinade in a Ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours. (Original recipe said 6-12 hours or longer, but I never marinate it that long now.)
When you're ready to cook, take the meat out of the refrigerator and let it come to room temperature. Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high. Thread the pork strips on skewers, weaving back and forth and pushing tightly together. (I like to use flat skewers which keep the meat from spinning on the skewer.) Grill kabobs 20-25 minutes, turning often, until meat is lightly browned and firm to the touch. Serve hot.
South Beach Suggestions:
Lean pork which is cooked this way is a perfect main dish for any phase of the South Beach Diet or any Low-Glycemic eating plan. Serve the kabobs with something like Spicy Mexican Slaw with Lime and Cilantro or Crunchy Cruciferous Chopped Salad.
More Tasty Kabobs for Your Grill:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Chicken and Veggie Kabobs with Garlic and Basil
Grilled Curried Chicken Skewers with Spicy Peanut Sauce
Lamb Shish Kabobs with Wheat Pita and Tzatziki Sauce
Iranian Koobideh Peace Kabobs from Off the Broiler
Jerked Chicken Kabobs from I'm Running to Eat
Herb-Marinated Lamb Kabobs with Garlic-Yogurt Sauce from A Mingling of Tastes
Tender Steak Kabobs from Good Things Catered
Moorish Pork Kabobs from Seriously Good
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