Pre-cut Pork Kabobs

Our Pork Kabob Meat is cut from the loin—tender, flavorful, and ready for the grill. Raised on pasture with a non-GMO diet, this cut makes for easy, delicious meals that bring people together.

Ingredients:

• 1 lb Jake’s Pork Kabob Meat

• 2 tbsp soy sauce

• 2 tbsp your favorite BBQ sauce

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1 red bell pepper, cut into chunks

• 1 yellow onion, cut into chunks

• 1 cup pineapple chunks (fresh or canned, drained)

• 8 oz mushrooms, halved if large

• Skewers (soaked in water if wooden)

Instructions:

1. Marinate the pork:
   In a bowl, mix soy sauce, BBQ sauce, olive oil, garlic powder, and black pepper. Add pork and toss to coat. Cover and refrigerate for at least 1 hour or overnight.

2. Assemble the kabobs:
   Thread pork, pineapple, peppers, mushrooms, and onions onto skewers in any order you like.

3. Grill:
   Preheat grill to medium-high. Cook skewers for 10–12 minutes, turning occasionally, until the pork is cooked through and veggies are tender with some char.

4. Serve:
   Enjoy with rice, couscous, or a fresh green salad. These kabobs are summer-ready and full of flavor.

Simple, vibrant, and rooted in good farming—this is what weeknight meals should feel like.

Here are a few quick swap ideas to mix things up:

Veg & Fruit Combos:

1. Zucchini + Red Onion + Peach
   A little smoky, a little sweet—perfect for peak summer.

Marinade Variations:

• Garlic Herb: Olive oil, lemon juice, minced garlic, thyme, rosemary, and a pinch of red pepper flakes.

• Maple Mustard: Maple syrup, Dijon mustard, apple cider vinegar, and a dash of smoked paprika.

• Chimichurri-style: Fresh parsley, garlic, olive oil, red wine vinegar, oregano, and a touch of chili flake.

All work great with our tender pork loin kabob meat—just mix, marinate, and grill.