Tenderloin Tuesday: Kick-off Kabobs

Kick-off Kabobs

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Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour

Ingredients Icon


2 pounds boneless pork chops, cut into 1-inch cubes
1 cup Italian dressing
2 tablespoons dried red pepper flakes
1 tablespoon 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)

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Cooking Directions

New USDA Guidelines
Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.Makes 24 appetizers.

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.

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Serving Suggestions

Make these quick and easy, spicy Italian kabobs to kick-off your tailgate. Great for a game day appetizer party. Serve along with Bacon, Lettuce and Tomato Brushetta, Tailgaters Tenderloin Sandwiches, Pineapple-Mango Salsa with Baked Flour Tortilla Chips and Ham and Cherry Roll-ups.

Nutrition Icon


Calories: 70 calories
Protein: 9 grams
Fat: 2 grams
Sodium: 135 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 2 grams

Random Safety Tip:
Refrigerate leftover pork as soon as possible.PorkBeInspired.com