BBQ Pork Kabobs with Fresh Pico de Gallo
Make these with local pork and veggies from the Market!
Ingredients
- 1/2 cup BBQ sauce of choice
- 2-4 Tbs orange juice
- 2-3 lbs pork tenderloin cut into 1-inch pieces
- 6 cups cut market veggies, like onions, peppers, zucchini, squash, oyster mushrooms, cherry tomatoes...etc.
- extra virgin olive oil
Seasoning
- 4 tsp chile powder
- 1 1/2 tsp black pepper
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp oregano
- 3/4 tsp garlic powder
Pico de Gallo
- 2 cups diced tomatoes
- 1/4 cup diced red onion
- 1 jalapeno, seeded and diced
- 1-2 Tbs lime juice
- 1/4 cup fresh chopped cilantro
- sea salt and black pepper, to taste
Instructions
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Place the pork in a large bowl. Mix together the BBQ sauce and orange juice, pour over the pork, and mix to coat evenly. Cover and refrigerate for 2 hours. Mix all the Pico ingredients in a medium bowl, cover, and refrigerate for 1-2 hours as well. Mix the seasoning ingredients together in a small bowl and set aside.
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Wash and cut the vegetables into slices or cubes. Toss with some olive oil and about 1/4 of the seasoning. Soak wooden skewers in warm water to prevent burning.
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Drain off any extra marinade from the pork and toss with the rest of the seasoning, and a little olive oil, if desired. Let the pork sit at room temperature for about 30 minutes before grilling.
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Pre-heat the grill to medium heat (400℉) for about 10 minutes. Assemble the kabobs as desired. This is a fun cooking activity to do with kids!
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Grill the kabobs over direct heat with the lid closed for 25-30 minutes, turning once. Check to make sure that pork is cooked through, then remove from the grill and rest for 5 minutes. Serve with the Pico de Gallo and enjoy!