Perfect for a weeknight dinner, especially if you’ve gotten yourself together to marinate the pork in the morning, or the night before. Then you can skewer these up with the kids’ help, and with the help of your broiler or grill, have them on the table in less than 10 minutes.
What to Serve with Mustard and Maple Pork Kebabs
These have a lovely hit of sweetness from the maple syrup, but the mustard and the rosemary provide earthiness, so they are far from syrupy. Please, please, please use real maple syrup, not the stuff just called “syrup”, possibly in bottle shaped like a 1930’s sister wife. That is not true maple syrup.
(And full disclosure because you deserve nothing less, ever: my kids AND husband love that stuff on their pancakes, choosing it over the real stuff every time. It’s the thickness, I think, and the heightened sweetness. And it’s a battle I no longer fight, because when Gary goes to the supermarket on a quarterly basis to pick up something I’ve forgotten, like, say, butter or corn, he returns with 6 bags of extra stuff. Items may—and probably do—include: large hard pretzels, tortilla chips, salsa, a weird gadget designed to make watermelons easier to slice, several kinds of dog treats, beer, Good and Plenty, the fixings for s’mores, specially designed s’mores sticks, fireworks, really hard peaches, and a bottle of fake syrup.)
These Mustard and Maple Pork Kebabs have a lovely hit of sweetness from the maple syrup, but the mustard and the rosemary provide earthiness.Tweet This
And so, please use real maple syrup … or actually brown sugar would also be great. And if you don’t have fresh rosemary, you can use 1/2 teaspoon of dried. Whatever you do, don’t send Gary to the store.
More Kebab Recipes:
- Yogurt Marinated Chicken Kebabs
- Moroccan Inspired Lamb Kebabs
- Chicken Tender Skewers with Spiced Curry Rub
- Citrus Basil Shrimp Kebabs
- Beef Teriyaki Kebabs with Peppers and Zucchini
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Mustard and Maple Pork Kebabs
- In a large bowl or plastic container, mix together the olive oil, mustard, maple syrup, rosemary, garlic, salt and pepper until well blended. Add the pork cubes and turn in the mixture to coat; refrigerate for at least 2 hours, or preferably overnight.
- Soak 8 8 to 12-inch wooden skewers in water to cover for at least 30 minutes. Core and seed the bell pepper, and cut it into 1-inch pieces.
- Preheat the broiler or grill. Skewer the pork cubes and bell peppers, dividing them evenly between the skewers. Discard the remaining marinade.
- Broil or grill for 6 to 8 minutes total, turning as they brown, until they are just cooked throughout.
Nutrition information is automatically calculated, so should only be used as an approximation.