Make-It-Mine Pork Kabobs

Make-It-Mine Pork Kabobs

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"Entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables."
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4 h 23 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
  2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
  3. Remove pork from marinade; discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.


  • You can choose 1/2 teaspoon Chinese Five Spice for 1 teaspoon Dijon-style mustard.
  • *Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.



Easy enough for my non-cooking husband to prepare, but very tasty! We subbed the rice vinegar for apple cider as that is all we had, and just forgot about the melted jelly but still came out del...

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