Pesto Pork and Veggie Kabobs
Photography Courtesy Iowa Food & Family Project
In the Kitchen With… July 2020
3–4 pounds boneless pork loin cut into generous 2-inch cubes
1 16-ounce package cremini or white button mushrooms rinsed and dried
1 large red onion quartered
2 bell peppers (yellow and red) cut into 1½-inch square pieces
2 small zucchini cut into ¼-inch coins
1½ teaspoons seasoned salt
½ teaspoon black pepper
½ cup Italian dressing
⅓ cup basil pesto
12 large skewers (if using wooden skewers, soak in water for 30 minutes prior to threading with ingredients)
- Preheat grill to medium-high heat.
- Thread 12 wooden or metal skewers with pork loin, mushrooms, bell pepper pieces, onion pieces, and zucchini coins. Sprinkle evenly with seasoned salt and black pepper. Brush on Italian dressing.
- Grill over medium-high heat 4 to 5 minutes on one side, then flip and grill the other side for an additional 4 to 5 minutes or until pork registers 145°F when tested with a digital instant-read thermometer. Remove pork from grill to a baking sheet. Brush with pesto and serve.
Recipe courtesy Cristen Clark