Santa Fe BBQ Pork Kabobs
What’s your 4th of July main dish? Look no further – these DELICIOUS kabobs are IT!
Ingredients
- 3lb pork tenderloin, cut into bite-sized chunks
- 1 fresh pineapple, peeled & cut into chunks
- 1 large red onion, cut into big chunks
- 1 red bell pepper, cut into big chunks
- 1 orange bell pepper, cut into big chunks
- 1 yellow bell pepper, cut into big chunks
- 1 pkg Urban Accents Santa Fe BBQ Dryglaze
- 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil
- 2 Tbsp Stock Market Olive Wood Smoked Extra Virgin Olive Oil
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- Stock Market Denissimo Dark Balsamic Vinegar, for finishing
- Fresh cilantro, roughly chopped.
- Metal or soaked bamboo skewers
Directions
In a gallon sized Ziplock bag, combine pork chunks, Urban Accents Santa Fe BBQ Dryglaze, Stock Market Garlic Extra Virgin Olive Oil, and Stock Market Olive Wood Smoked Extra Virgin Olive Oil; remove as much air as possible before sealing the bag. Move the pork around inside the sealed bag so everything combines; refrigerate for at least an hour.
Start preheating your grill. To prepare the kabobs, thread the pork, pineapple, peppers, and onions onto the skewers, alternating for that colorful, “picture perfect” kabob look (end with pieces of pork so all of it stays on better); season the assembled kabobs with a little Jacobsen’s Italian Sea Salt and freshly ground black pepper. Grill the kabobs for about 12-15 minutes, giving them a turn about every 3-4 minutes or so (internal temperature should be at 145F). Remove from the grill and allow to rest for 2-3 minutes before drizzling with Stock Market Denissimo Dark Balsamic Vinegar and garnishing with chopped cilantro.Â
Enjoy!
