Appetizers, Dips and Snacks: Appetizers and Tapas: Kick-off Kebobs

Touchdown! These spicy, Italian kebobs add pizzazz to a Super Bowl, tailgate or Saturday night get-together!

Author: The National Pork Board -
Date: December 20, 2012

Suggestions: Make ahead or have your guests skewer their own. Serve as an appetizer or as an entrée. They're easy to make and to clean up afterwords!

Serves: 24 person(s)
Yield: 24 x kebobs

Preparation Time: 45 mins
Cooking Time: 10 mins
Extra Time: 1 hrs (or overnight, for marinating; includes 30 minutes for pre-soaking wooden skewers)


    2 lb boneless pork chops, cut into 1-inch cubes
    1 cup fat-free Italian salad dressing
    2 Tbsp dried red pepper flakes
    1 Tbsp fennel seed
    1 large red bell pepper, cut into 1-inch pieces
    1 large green bell pepper, cut into 1-inch pieces
    1 large onion, cut into 1-inch pieces
    24 (6-inch) wooden skewers (soak in water for 30 minutes before using)


    Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; shake the bag lightly to mix contents. Refrigerate for at least 1 hour to overnight to marinate pork.

    When ready to cook, thread skewers, alternating pork, bell pepper cubes, and onion pieces. Discard marinade.

    Place kebobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals/grill, for about 5 minutes per side.


    Can replace bell peppers with other vegetable pieces, if desired.

Nutritional Information
(Per Serving)

Calories:66 cals
Kilojoules:276 kJ
Fat:2.4 g
Carbohydrates:2.3 g
Protein:8.4 g
Cholesterol:22.0 mg
Sodium:177 mg
Saturated Fat:0.8 g
Fiber:0.5 g
Calcium:11.0 mg
Total Sugars:1.6 g

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