Kick-off Kebobs
Touchdown! These spicy, Italian kebobs add pizzazz to a Super Bowl, tailgate or Saturday night get-together!
Preparation Time: 45 mins
Cooking Time: 10 mins
Extra Time: 1 hr
(or overnight, for marinating; includes 30 minutes for pre-soaking wooden skewers)
Yield: 24 x kebobs
Ingredients
- 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)
Directions:
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.
Variations:
Can replace bell peppers with other vegetable pieces, if desired.
Tips:
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!