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Jamaican Pork Kabobs

Denise.Belfon's picture
Wave 2 is fun with these versatile pork and corn kabobs. Spicy Jamaican hot sauce and mango chutney really make the flavors come out on the grill.
Ingredients
  Ears of corn 2 , husked and cleaned
  Pork tenderloin 3⁄4 Pound
  Red onion 1 Small, cut into 1/2-inch-thick wedges
  Baby pattypan squash 16 , quartered (about 1 inch in diameter)
  Mango chutney 1⁄4 Cup (4 tbs), finely chopped
  Pickapeppa sauce 3 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Water 1 Tablespoon
Directions

Cut corn crosswise into 1-inch pieces. In medium saucepan cook corn pieces in small amount of boiling water for 3 minutes; drain and rinse with cold water. Meanwhile, cut tenderloin into 1-inch-thick slices.

For kabobs, on long metal skewers alternately thread tenderloin, onion, squash or tomatillos, and corn. In small bowl combine chutney, Pickapeppa sauce, oil, and water; set aside.

Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until no pink remains in the pork and the vegetables are tender, turning once and brushing with the chutney mixture during the last 5 minutes of grilling.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Jamaican
Course: 
Side Dish
Feel: 
Meaty, Crispy
Method: 
Grilling
Dish: 
Kebab
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Pork, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
12 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.8 (9 votes)

1 Comment

shantihhh's picture
Yummmm love corn and pork together and of course the Pickapeppa adds sone great zest!