Teriyaki-Pineapple Pork Kebabs
2 lbs. boneless pork tenderloin, cut into 1-inch cubes
1 large red bell pepper or green pepper, cut into 1-inch pieces
1 sweet onion or red onion, cut into 1-inch pieces
Fresh pineapple chunks or 1 can (20 oz.) pineapple chunks
Teriyaki Marinade*
1⁄2 cup soy sauce
6 oz. pineapple juice
1 t. minced garlic
1 t. fresh grated ginger
If using wooden skewers, soak the skewers in water at least 30 minutes to avoid splintering of wood and burning on the grill.
Mix Teriyaki Marinade* — soy sauce, pineapple juice (if using canned pineapple chunks you may use the juice from the canned pineapple), minced garlic and grated ginger.
Add the pork loin cubes to a one-gallon zipper-style plastic storage bag and pour the teriyaki marinade over the cubes. Turn the bag to coat the pork. Squeeze the extra air out and seal. Let the pork marinate at room temperature for at least 30 minutes, or you may refrigerate at least two hours or up to overnight.
Prepare or preheat the grill. Meanwhile, on 10-inch skewers, thread the marinated pork, alternating with the pineapple chunks, onion pieces and bell pepper pieces. Grill the pork skewers 4-6 minutes, browning on all sides. Take care to not overcook. Serve with your favorite Asian-inspired side dishes.
*The Teriyaki Marinade may be substituted with store-bought Teriyaki Pineapple Marinade.
Martha Wiser-Partin, Corydon, Ind.
Antipasto Kabobs
1 jar green olives
1 jar whole pitted black olives
1 pkg. grape tomatoes
1 bottle (8 oz.) Italian dressing
1 pkg. cheese cubes
1 jar artichoke hearts
1 pkg. pepperoni
1 pkg. sliced salami
Marinate olives and tomatoes in dressing for a few hours or overnight. Thread olives, cheese cubes, artichokes, tomatoes, pepperoni and folded salami slices onto kabob sticks in any order you choose. Serve as an appetizer.
Lisa Pieper, Springville, Ind.
Venison Kebabs
3-inch long strips of venison
Bread and butter sliced pickles or dill pickle spears, cut in 1-inch pieces
Bacon strips, cut in half
Worcestershire sauce
Wrap venison around pickle, then wrap with bacon. Push toothpick through kebabs and put in a container over which a lid can be sealed tight. Pour Worcestershire sauce over kebabs and marinate overnight or for several hours. Tilt container upside down for a minute to coat all kebabs with Worcestershire sauce. Grill until done or until bacon is brown.
Marcella C. Harpenau, Branchville, Ind.
Fruit Kabobs with Sour Cream/Coconut Dip
Fresh pineapple (11⁄2-inch chunks)
Honeydew melon (11⁄2-inch chunks)
Watermelon (11⁄2-inch chunks)
Whole strawberries
Red grapes
Green grapes
Assemble 1 piece of each type of fruit on wooden skewers with a grape at each end to hold fruit on. (You may choose your own fruit).
Sour Cream/Coconut Dip
8 oz. sour cream
1⁄4 cup sweetened coconut
2 T. finely chopped walnuts
2 T. apricot jam (heaping)
Mix together and let sit overnight.
Valerie Mulhern, New Haven, Ind.