Carrie’s Experimental Kitchen

Rosemary Grilled Pork Skewers

Rosemary Grilled Pork Skewers made with boneless center cut pork marinated in fresh lemon juice, garlic, and rosemary; then skewered with fresh garden vegetables and grilled to perfection.

 Rosemary Grilled Pork Skewers made with boneless center cut pork marinated in fresh lemon juice, garlic, and rosemary; then skewered with fresh garden vegetables and grilled to perfection.

Today is Food on a Stick Day (I know, there’s a day for everything these days!) and since the weather is starting to warm up a bit, I thought I’d share these Rosemary Grilled Pork Skewers. They’re so easy to make, are healthy and loaded with fresh, aromatic flavors like lemon, garlic and rosemary.

Rosemary Grilled Pork SkewersThe beauty of making a grilled meat skewer, or kabob if you prefer that term, is that you can add any vegetable you like and it will slightly change the flavor. My standard is to use some sort of mushroom, onion and tomatoes; then I add on others with what I happen to have in the house at that moment. This time I also used some zucchini, but eggplant, yellow squash and peppers would work well too. Enjoy!
 Rosemary Grilled Pork Skewers made with boneless center cut pork marinated in fresh lemon juice, garlic, and rosemary; then skewered with fresh garden vegetables and grilled to perfection.

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Rosemary Grilled Pork Skewers
Rosemary Grilled Pork Skewers
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Rosemary Grilled Pork Skewers made with boneless center cut pork marinated in fresh lemon juice, garlic, and rosemary; then skewered with fresh garden vegetables and grilled to perfection.
Course: Main Entree
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 1/2 lb . Center Cut Pork Loin trimmed and cubed
  • 1/4 c . Distilled White Vinegar
  • 1/4 c . Extra Virgin Olive Oil
  • 1 Lemon zest and juice
  • 2 Cloves Garlic minced
  • 2 tbsp . Fresh Rosemary finely chopped
  • 1/2 tsp . Kosher Salt
  • 1/4 tsp . Fresh Ground Black Pepper
  • Vegetables cubed (I used baby bella mushrooms, zucchini, onion and Roma tomatoes)
  • 8 Skewers
Instructions
  1. Combine the vinegar, oil, lemon zest and juice, garlic, rosemary, salt and pepper in a bowl and whisk together.
  2. Add the pork to a resealable plastic bag; then add in the vinegar mixture. Refrigerate for 2 hours.
  3. Remove the pork from the refrigerator; then assemble skewers by alternating 3-4 pieces of pork and vegetables of your choice per skewer.
  4. Grill 8-10 minutes or until the pork has reached the proper internal temperature.
Recipe Notes

*Allow for at least 2 hours of refrigeration time.


2 Comments

  1. Courtney Lee
    March 28, 2013 at 2:12 pm - Reply

    Recipe looks awesome! So glad I found you through That Suburban Momma! =) Can’t wait to try it!

    • Carrie's Experimental Kitchen
      March 29, 2013 at 12:02 pm - Reply

      Thank you Courtney Lee, I’m glad you found me too. Enjoy!

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