Pesto Pork and Veggie Kabobs

Recipe by Cristen Clark, Food & Swine

Servings: 12 kabobs

Ingredients:

Pesto Pork & Vegie Kabobs

Pesto Pork & Vegie Kabobs

  • 3-4 lbs. boneless pork loin, cut into generous 2” cubes

  • 16 oz. package of cremini or white button mushrooms, washed and dried

  • 1 large red onion, quartered

  • 2 bell peppers (yellow and red), cut into 1 ½” square pieces

  • 2 small zucchinis, cut into ½” coins

  • 1 ½ teaspoons seasoned salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup Italian dressing

  • 1/3 cup basil pesto

  • 12 large skewers (if using wooden skewers, soak in water for 30 minutes prior to threading with ingredients)

Preheat grill to medium high heat.

Thread 12 wooden or metal skewers with pork loin, mushrooms, bell pepper pieces, onion pieces and zucchini coins. Sprinkle evenly with seasoned salt and black pepper. Brush on Italian dressing.

Grill over medium high heat, 4 to 5 minutes on one side, then flip and grill for an additional 4 to 5 minutes or until pork registers 145 degrees F when tested with a digital instant read thermometer. Remove pork from grill to a baking sheet. Brush with pesto and serve.

Nutrition per kabob: 30 Calories, 7.8 g Carbohydrate, 11.9 g Fat, 3.3 g Saturated Fat, 41 g Protein,.7 g Fiber, 699 mg Sodium