Grilled Pork and Vegetable Kabobs

Ingredients

• 1 pound pork shoulder, cut into 1-inch cubes
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 2 medium zucchinis, cut into 1-inch slices

Method

1. 1Preheat the grill to medium-high heat, about 400°F, and thread the pork and vegetables onto skewers, leaving a small space between each piece.
2. 2In a small bowl, whisk together the olive oil, garlic, oregano, salt, and pepper, and brush the mixture evenly onto the pork and vegetables.
3. 3Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender.
4. 4Rotate the kabobs 90 degrees after 5 minutes to get a nice crosshatch pattern on the pork and vegetables.
5. 5Check the kabobs after 10 minutes and cook for an additional 1-2 minutes if needed, until the pork reaches an internal temperature of 145°F.
6. 6Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
7. 7Serve the kabobs hot, garnished with fresh parsley or thyme if desired.
8. 8Let the kabobs cool completely on a wire rack before refrigerating or freezing for later use.

Nutrition per serving