Pork Kabobs with Spicy Beer Mustard & Rosemary Baste
Pork Kabobs with Spicy Beer Mustard & Rosemary Baste
October in Nebraska, and the maples, lindens, red oaks and ash trees celebrate the season in burnt orange, yellow and ruby. The October sky provides a turquoise back drop. Air is clean and crisp, and we invite friends to a backyard barbecue (or tailgating on game day) to enjoy this brief passage into the winter season.
We are grilling tender pork kebabs richly flavored by a Spicy Beer mustard and Rosemary marinade. The cooking is easy, and the over-the-top flavor makes the party deliciously memorable.
I prefer an easy and early prep to free me, the host, when guests arrive. I make the marinade and cut the pork in chunks a day before the barbecue. I pour the marinade and pork in a plastic bag and refrigerate overnight. The grill will please your guests, and you, the host, will feel at ease and join the fun on this fine October day.
-
Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
Honey Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
All-Natural & Local Honey
$25.00 Add to cart -
The Sampler
$40.00 Add to cart
Pork Kabobs with Spicy Beer Mustard & Rosemary Baste
What You'll Need:
- 1 lb boneless pork tenderloin
- ¼ cup Spicy Beer Mustard
- 3 cloves garlic finely chopped
- 2 Tb white wine or rice vinegar or champagne vinegar
- 1 Tb. soy sauce
- 1 Tb honey Buzz Savories Artisanal honey
- 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
- 2 tsp paprika
- ½ tsp salt and pepper
Vegetables for the Kabobs
- 1 cup sliced zucchini or yellow squash
- 2 green peppers remove seeds and cut in eighths
- 1 medium red onion quartered separate the quarters into slices for the grilling
- 1 cup cherry tomatoes
- ¼ cup olive oil
How To Prepare:
Make Marinade and Grilling Process
- In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.
- Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.
Grilling
- Fire up the grill and get it hot
- Thread vegetables and marinated pork onto skewers and baste with olive oil.
- Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.