1 1/4 lbs boneless pork chops (3/4 to 1 in thick), cut into 1 in pieces
2 med. zucchini, cut into 1/2 in slices
2 med summer squash, cut into 1/2 in slice
12 cherry tomatoes
Instructions
For marinade, whisk together oil, garlic, and lemon zest and juice in a small bowl. Stir in parsley, rosemary, thyme, sugar, 1/2 tsp salt, and pepper.
Place pork in a large resealable bag and spoon in 4 tbsp of the marinde. Place zucchini, squash, and tomatoes in another large resealable bag; cover with the rest of the marinade. Seal both bags and shake to coat. Refrigerate for 1 hour, turning after 30 min.
Heat a gas grill to med.-high or prepare a charcoal grill with med.-hot coals.
Thread metal skewers seperately seperately with pork vegetables. Grill vegetables about 5 min. per ide and pork about 3 min. per side, or until internal temp. reads 155 F on an instant read thermometer.
Serving
Suggestions
Season with salt to taste
Originally Submitted
6/1/2009
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