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Culinary

Grilled Vegetables and Pork Skewers Recipe

Photo of Lincoln Team
By: Lincoln Team
Grilled Vegetables and Pork Skewers Recipe

Skewers (also known as shish kebabs) are always a hit at picnics and barbecues. They are low fat, healthy options when grilling, whether with or without the meat. Skewers are laid-back finger foods full of protein and veggies that are quick to prepare and grill. Even better, you can make several different variations of a skewers recipe to offer up variety of flavors and meats to your guests.

Traditionally, skewers are made with lamb, a nod to the kebab’s Middle Eastern origins. However, lamb can be substituted with shrimp, chicken, or steak. The recipe that Chef Ted Redos (a Chef Instructor from Lincoln Culinary Institute in Shelton, CT) is sharing with you today uses pork. For the vegetarian, or vegan at your gathering, simply make the tasty skewers recipe with veggies only- the marinade is delicious on the vegetables and still packs all the punch without the meat!

Let’s get started!

Grilled Vegetables and Pork Skewers Recipe

Marinade for vegetables

Ingredients:

  • 4 fl oz rice vinegar

  • 8 fl oz vegetable oil

  • 1 oz garlic

  • 2 tsp dried ground thyme

  • 1 tbl Salt

  • ½ tsp Ground black pepper

  • 6 oz zucchini

  • 6 oz yellow squash

  • 12 each broccoli flourets

  • 24 each onion (large pieces)

  • 12 each (red bell pepper)

  • 12 each mushroom caps

Pork marinade:

Ingredients:

  • 12 oz. Onion (small dice)

  • 1 oz Garlic (chopped)

  • 4 oz Lemon juice (fresh)

  • 2 tsp. Salt

  • 1 tsp. Ground black pepper

  • 2 tsp. Fresh oregano

  • 8 oz Olive oil

  • 2 tsp. Ground cumin

  • 1 TBS Ground coriander

  • 1 tsp. Fresh mint (chopped)

  • Pork, trimmed and cut into 1” cubes

  • Rice pilaf as needed

Directions for vegetables:

  1. Combine all the marinade ingredients and set aside.

  2. Cut the zucchini and yellow squash into ½ inch thick semicircles.

  3. Blanch and refresh the zucchini, yellow squash, broccoli florets, cauliflower florets, onion and bell pepper.

  4. Drain the vegetables well and combine them with the marinade. Add the mushroom caps to the marinade. Marinate the vegetables for 30-45 minutes, remove and drain well.

  5. Skewer the vegetables by alternating them on 6” bamboo skewers.

  6. Place the vegetable skewers on a hot grill and cook until done, turning as needed. The vegetables should brown and char lightly during cooking. Serve hot.

Directions for Pork:

  1. Combine the marinade for the pork and add the pork. Marinate in refrigerator for 2 hours.

  2. Place three or four cubes of pork on each skewer. Grill or broil to the desired doneness. Serve with rice pilaf.

Variation:

  1. Grilled Sliced Vegetables – Slice the zucchini, yellow squash, onion and bell pepper into large pieces. Marinate and then grill these vegetables along with the broccoli, cauliflower and mushroom caps without skewering.

Approximate values per skewer for vegetables ONLY: Calories 60, Total fat 2.5g, Saturated fat 0g, Cholesterol 0mg, Sodium 610 mg, Total carbohydrates 8g, Protein 2g, Vitamin C 90%, Claims-low fat; no cholesterol; good source of fiber.

Source: On Cooking Site 5/e: Chapter 21 (pp 595)

Yields: 12 ea.; Serving Size: 1 ea; Servings: 12