margarita pork kabobs
From Southern Living Magazine, September 1998.
No Image
prep time
15 Min
cook time
15 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 cup frozen margarita mix concentrate, thawed
- 1 teaspoon ground coriander
- 3 - garlic cloves, minced
- 2 teaspoons grated lime rind
- 2 pounds pork tenderloin, cut into 1-inch cubes
- 3 - ears fresh corn
- 1 tablespoon water
- 1 large onion, quartered
- 1 large green bell pepper, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
How To Make margarita pork kabobs
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Step 1Combine first 4 ingredients in a shallow dish or heavy-duty zip-top bag; add pork. Cover or seal, and chill 30 minutes, turning occasionally.
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Step 2Cut each of the ears of corn into 4 pieces. Place corn and 1 tablespoon water in an 8-inch square microwave-safe dish. Cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave at HIGH power 4 minutes, giving dish a half turn after 2 minutes.
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Step 3Remove pork from marinade; discard marinade. Thread pork, corn, onion, and pepper onto skewers. Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400 degrees). Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or until done.
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