Veggie & Pork Kabobs

Today is officially the first day of summer.  It has been smoking hot here in southern California.  But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months.  I think of grilling when I think of summer cooking.  Here is a kabob recipe using pork as the protein and uses radishes (which I really liked).  This is also the perfect Ketogenic recipe. Enjoy!

 

4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
Pork & Veggie Kabobs (3)8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
Kosher Salt
¼ tsp. Cayenne pepper
Lime wedges for serving

Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.

Pork & Veggie Kabobs (7)

Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s