Garlic Grilled Pork Kebabs
Kebabs are a fantastic summer option that combines great grilled taste with guilt-free ingredients. These Garlic Grilled Pork Kebabs are no exception. The pork comes off the grill juicy, tender, and perfectly marinated. And while this recipe takes a bit of extra care and attention while you're grilling your skewers, the end result will leave you completely satisfied. It's not difficult to make, either, and you can complete the whole recipe start to finish in less than an hour. Perfect for any summer cookout or weekend lunch.
NotesServing Suggestion: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced watermelon.
Preparation Time25 min
Total Timeunder 1 hour
- 1 3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 tablespoons Cornstarch
- 2 Cloves garlic, minced
- 1 tablespoon Packed brown sugar
- 1 tablespoon Ketchup
- 2 teaspoons Apple cider vinegar
- 1 pound Boneless pork tenderloin, cut into 1-inch cubes
- 12 Medium mushrooms
- 1 Large red onion, cut into 12 wedges
- 1 cup Long grain white rice, prepared according to package directions (about 3 cups)
- 4 Cherry tomatoes
Stir the broth, cornstarch, garlic, brown sugar, ketchup, and vinegar in a 2-quart saucepan. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms, and onion onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Place 1 tomato onto the end of each skewer.
Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
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