Fleur de Lis

Fleur de Lis

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Monday, April 3, 2017

Pork, Mushroom & Onion Kebabs



I am loving the daylight hours after work along with the warm temps which are allowing me time to grill! A quick marinade whisked together made from what might seem an odd pairing: Black Mission Fig Balsamic Vinegar and Garlic Olive Oil. To the contrary, this is a perfect pairing. The sweet richness of the figs enhances the pork and the subtle flavor of the garlic adds a nice finishing note.

30 - 45 minutes of marinating time and 8 minutes on the grill and dinner is on the table!

1 lb. of boneless pork loin, cut into 1 inch cubes
1/2 cup Black Mission Fig Balsamic Vinegar
1/3 cup Garlic olive oil
1/2 t. salt
1/4 t. freshly ground black pepper
16 oz. white button mushrooms
1 medium yellow onion, cut into wedges

In a medium add vinegar. In a slow stream, drizzle in the olive oil which constantly whisking the two together. Add salt and pepper and whisk to incorporate.

Place pork, mushrooms, and onion in a large Ziploc bag. Pour in marinade and carefully seal. Refrigerate for 30 - 45 minutes.

Remove from refrigerator and carefully thread pork and vegetables onto skewers. If using wooden skewers, soak in water while food is marinating. 


Preheat gas grill on high heat and then lower the setting to medium-high. 

Place skewers onto grill.


Close cover and let cook 3 - 4 minutes, then turn. Cook an additional 3 - 4 minutes, until pork is cooked to an internal temp of 165 degrees F.




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