South Jersey Dining Guide

SUMMER PORK KABOBS
V. Furnier - Pennsauken

1 lb pork cubes for kabobs
1/2 cup nonfat Italian dressing, divided
2 small onions, cut into squares
1 small yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
8 cherry tomatoes
1 green pepper, cut into 1-inch chunks

In zipper-lock bag, combine pork and 1/4-cup dressing. Seal bag and chill four hours, turning bag over once. Drain and discard marinade from pork. Assemble pork on four 10-inch skewers alter-nately with onion, squash, tomato and pepper. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place kabobs on cooking grid. Grill covered 20 minutes or until pork reaches an internal temperature of 160 degrees and vegetables are of desired doneness. While grilling, turn kabobs over and brush with remaining Italian dressing two or three times. Serves four.

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