Honey Mustard And Garlic Glazed Pork Kabobs Recipes

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HONEY MUSTARD GLAZED PORK SKEWERS



Honey Mustard Glazed Pork Skewers image

Pork shoulder cooked quickly on individual skewers and finished with an easy honey mustard glaze.

Provided by Camille

Categories     Main Course

Number Of Ingredients 13

2lbs Boneless pork shoulder (or boneless pork loin )
salt
pepper
oil
6-8 skewers (wooden or metal.)
1/2 cup honey
1/4 cup spicy brown mustard (see notes)
1/4 cup Dijon mustard (see notes)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fresh cracked pepper
1/2 tsp salt
1-2 tbsp mayo (optional, see notes)

Steps:

  • If using wooden skewers place in a dish and cover skewers with water. Let soak for at least 30 minutes up to 24 hours before using.
  • Cut pork into 1 1/2" inch pieces. They don't need to be perfect cubes, but you want them all to be the same or very close in size and thickness. Place pieces into a bowl and season with salt and pepper to your liking. Place pork in the fridge, uncovered, for at least 1 hour, up to overnight.
  • Once pork has been refrigerated for at least an hour, removed from fridge and allow pork to set out on the counter for 20-30 minutes in order to come to room temperature for even cooking.
  • Combine mustard, honey, salt, pepper, onion powder, garlic powder, and mayo if using together in a bowl. Taste and adjust if needed.
  • Reserve half of the glaze for later.
  • Use the other half of the glaze while cooking.
  • Once the meat is ready to cook it's time to thread the pork onto the skewers. Place 5-6 piece of pork on each skewer leaving no space in between the pieces. Line finished skewers on a large plate or baking dish.
  • Preheat a large pan or your grill to medium-high heat
  • Brush each skewer on all sides generously with oil.
  • Once your pan or grill has preheated, brush with oil and add the pork skewers. Cook for 2 minutes.
  • After 2 minutes flip, and cook another 2 minutes. Temp and check for doneness. Medium pork is 150-155. If they're getting close to or have reached that temp move on to the next step. If you want the pork more done, or aren't close to temp, flip and cook an additional 2 minutes.
  • Flip pork skewers and brush with honey mustard. Cook for 1 minute, flip and brush with honey mustard again and cook and additional minute.
  • Flip and glaze the pork one more time and remove from heat. Lightly tent with foil and let rest for 3-5 minutes.
  • Server with remaining honey mustard and sides of your choice! Enjoy!
  • Preheat your oven to 375 degrees
  • Place skewers on a lined baking sheet and brush with oil.
  • Once oven is preheated, place skewers in oven and bake for 5-8 minutes.
  • Flip skewers and bake for additional 5 minutes.
  • Remove skewers from oven and turn on the broiler.
  • Brush pork with honey mustard, and place under the broiler for 1-2 minutes until they start to brown.
  • Flip skewers again and brush with honey mustard. Return to broiler for 1-2 minutes and then remove.
  • Brush skewers with glaze one last time and then tent with foil. Let rest for 3-5 minutes.
  • Server with remaining honey mustard and sides of your choice! Enjoy!

JALAPEñO HONEY MUSTARD PORK KEBABS



Jalapeño Honey Mustard Pork Kebabs image

Categories     Mustard     Marinate     Quick & Easy     Backyard BBQ     Lemon     Rosemary     Pork Tenderloin     Walnut     Grill     Grill/Barbecue     Honey     Jalapeño     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 17

2 tablespoons Dijon mustard
1 tablespoon honey
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces
Accompaniment if desired: lemon, rosemary, and toasted walnut couscous
LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS
Can be prepared in 45 minutes or less.
1/3 cup finely chopped shallot or onion
1 tablespoon butter
1 cup water
2/3 cup couscous
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon crumbled dried rosemary
1/4 cup walnuts, toasted lightly and chopped fine
2 teaspoons fresh lemon juice, or to taste

Steps:

  • Prepare grill.
  • In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
  • Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
  • Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
  • Serve kebabs with couscous.
  • In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
  • Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.

HONEY MUSTARD NECTARINE PORK KABOBS



Honey Mustard Nectarine Pork Kabobs image

Make and share this Honey Mustard Nectarine Pork Kabobs recipe from Food.com.

Provided by Mrs. Cookie

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon minced garlic
2 1/2 teaspoons salt
1 teaspoon pepper
2 lbs pork ribs, cut into chunks (cut off excess fat)
4 large nectarines
1/2 cup honey

Steps:

  • In a large bowl mix the first six ingredients and stir in pork pieces.
  • Marinate at least 1 hour, longer if possible.
  • Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey.
  • Enjoy!

HONEY PORK TENDERLOIN KABOBS



Honey Pork Tenderloin Kabobs image

This combo of "P's", pork, potatoes, peppers and peaches, works great together with the honey/mustard. Remember to soak skewers in water for at least 30 minutes if you use bamboo.

Provided by LAURIE

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) pork tenderloin, cut into 24 one-inch cubes
1/2 cup Bourbon (or 2 tablespoons cider vinegar)
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried tarragon
3 sweet potatoes, cut into 8 pieces
4 medium peaches, ripe and unpeeled, pitted and quartered
4 green bell peppers, each cut into 8 pieces
80 inches skewers

Steps:

  • Preheat grill to medium-hot.
  • Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside.
  • Steam or boil sweet potatoes until crisp-tender.
  • Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers.
  • Brush kabobs with honey mixture.
  • Lightly oil grill.
  • Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F).
  • Serve kabobs on a bed of seasoned rice.

Nutrition Facts : Calories 610, Fat 10.7, SaturatedFat 3.3, Cholesterol 112.3, Sodium 492.8, Carbohydrate 72.1, Fiber 7.5, Sugar 50.8, Protein 39.9

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