Pork Pepper Kabobs

Name: Pork Pepper Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 Smithfield® Marinated Fresh Pork Portobello Mushroom Filet - cut into 1 inch cubes; 1 Green bell pepper - cut into 1 inch squares; 1 Yellow Bell Pepper - cut into 1 inch squares; 1 Red Bell Pepper - cut into 1 inch squares; 1 Small sweet onion - cut into quarters; 1 large Portobello Mushroom head; 3 Tbs soy sauce; kosher salt; 4 Tbs olive oil; ½ stick unsalted butter; 2 large cloves of garlic - minced; 1 teaspoon capers - drained; Spaghetti Noodles - enough for 6 people - cooked per package instructions; 6-10 cherry tomatoes; Parmesan Cheese - grated - as garnish; Basil - cut chiffonade - as garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6
Calories
280 kcal
Course
Main Course
Cuisine
American

Pork Pepper Kabobs

Alina Barrett

Report

If you enjoyed this recipe for Pork Pepper Kabobs, please visit us again at Loavesanddishes.net

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 Smithfield® Marinated Fresh Pork Portobello Mushroom Filet - cut into 1 inch cubes
1 Green bell pepper - cut into 1 inch squares
1 Yellow Bell Pepper - cut into 1 inch squares
1 Red Bell Pepper - cut into 1 inch squares
1 Small sweet onion - cut into quarters
1 large Portobello Mushroom head about 4 inches in diameter - cut into 1 inch cubes
3 Tbs soy sauce
kosher salt
4 Tbs olive oil
½ stick unsalted butter 4 Tbs
2 large cloves of garlic - minced
1 teaspoon capers - drained
Spaghetti Noodles - enough for 6 people - cooked per package instructions
6-10 cherry tomatoes halved.
Parmesan Cheese - grated - as garnish
Basil - cut chiffonade - as garnish

Add to Shopping List

Instructions

Put on a large (5-6 quarts) stock pot of water over high heat for the spaghetti noodles. Turn the grill on medium and allow to heat. Cut all of your veggies and meat. (This is the step that takes the longest - if you do this ahead as prep - in the morning or the night before - then your dinner will be ready in minutes!). Cut the mushrooms first and while you are cutting everything else, sprinkle the soy sauce onto the mushroom gills and sprinkle with a small amount of kosher salt. Place the ½ stick of butter, the minced garlic and capers in a small sauce pot and place on low heat on the stove (if you are using an older pot that isn’t that important to you, you can simply place the butter on the grill with your skewers - but this could lead to your pot getting smoked - which isn’t so pretty and can be difficult to remove).
Once all of the veggies and meat are cut into cubes, slide them onto a skewer alternating as you go, meat, mushroom, bell peppers, onion, repeat.
Once all of the skewers are made, sprinkle with olive oil (to help keep from sticking to the grill). Sprinkle with salt and pepper. By the time you have done all of this, your water should be ready for the spaghetti noodles. Put the noodles in to cook and put the meat/veggies on the grill. Allow the skewers to cook for about 6 minutes on one side and then flip. (Don’t forget to stir the spaghetti noodles). Cook for another 5 minutes and remove from the grill and place on a platter. Place tin foil tented over the top and allow to rest for 5 minutes. Your spaghetti should be ready at about the same time as the skewers, pour the noodles into a colander and drain. Remove the butter from the stove top.
Once everything is removed from the heat, you are ready to serve! Serve the skewers with the noodles and offer the butter as a sauce! Garnish with the fresh cherry tomatoes, Parmesan and basil.