Spicy Pork Kabobs

Rita~'s Note:

Spicy Italian kabobs are great finger foods for game time.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 24 appetiz ...

• 2 lbs boneless pork chops , cut into 1-inch cubes
• 1 cup fat-free Italian salad dressing
• 1 tablespoon honey
• 2 tablespoons dried red pepper flakes
• 1 large red bell pepper , cut into 1-inch pieces
• 1 large green bell pepper , cut into 1-inch pieces
• 1 large onion , cut into 1-inch pieces
• 24 (6 inch) wooden skewers (soak in water for 30 minutes before using or in Recipe #227475)

Directions:

1. Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
2. Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

Reviews

[Annacia]

These are are nothing short of wonderfully delicious. When I read the recipe to DH I had little hope that he would be willing to try it but I was surprised when he said "I'll try the meat IF you don't put any of those peppers or onions on the stick". I didn't put any veggies "on the stick" but sauted them on the side for myself. He boweled me over with a 5 star rating and I made it two 5's. The kabobs were very tender and had the flavor clear through. I made these for dinner and used 4 pieces per "stick" and while they started out at about an ounce each let me tell you that they shrink quite a bit so plan accordingly. Made for Photo Tag.

[Michelle_My_Belle]

I made this tonight with Recipe #227475 - i also added some zuchini, cherry tomatoes, and yellow peppers onto the skewers. I marinaided overnight - I didnt eat the onions (dont like em) but the flavor on the pork was amaizing. I have used italian dressing on steaks and chicken, but never even thought about pork. What leftovers we did have got gobbeled up fast the second i brought them over to DBF's. thanks for the recipe, i think id like to hang on to that marinade for plain old porkchops too!