Grilled Pork Shish Kabobs

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  2 ½ lb or 1.13kg

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Salt

  Table

  1 ½ tsp or 9g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
2. Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
3. Preheat your grill to Medium/high heat (400 F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145 F internal temperature. Rest skewers 3 minutes before serving.
4. (source: https://natashaskitchen.com/grilled-pork-shish-kabobs-shashlik/)

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