The weather in my back yard was so nice Sunday, I had to fire up some charcoal and grill some food. What better way to celebrate the weather than with some Pork and Pineapple Paleo Kabobs. This is such a simple recipe that I was amazed at how well they came out. You can change up the main ingredients to fit with what you have on hand. I looked over the veggies I had and decided to use some yellow squash, green zucchini, green pepper and some red onion. I had been shopping early that day and had bought some pork boneless ribs (not really ribs). You can use chicken or beef or another meat or no meat at all if you want. My wife suggested the pineapple and she was right, grilled pineapple is fantastic all on its own.
So here is the list of ingredients:
1 small green pepper ( cut in 1 inch by 1 inch squares) estimate the size, you don’t need to measure.
1 or 2 small zucchini – chopped in chunks about 1in by 1in again.
1 small yellow squash – same as above chopped in chunks.
1 or 2 red onions quartered. More if you love onions
1 pineapple chopped in chunks
1 to 1-1/2 lbs of pork. this weight was good for the 4 of us in the house (1/2 lb per person who will actually eat with some left over)
1 or 2 Tbs of your choice of oil. (I use EVOO).
Black Pepper to taste and Salt if you must, but I use a home made no salt mix my wife made to keep salt out of the diet. (will have the no salt recipe in later posting)
Start coals in a chimney smoker and then soak about 12 skewers in water. After 10 min of soaking you can start to arrange the food on the skewers.
Place a piece of meat followed by one of each item, and start again till you fill up the skewer (meat, zucchini, onion, pineapple, squash, green pepper, then meat again). Move on to next skewer. If you are ending up with too much of one item, double it up on skewers. You can also make a skewer with only the 1 item. I had 2 full skewers with nothing but pork and 1 with nothing but pineapple. Brush kabobs with oil and season with pepper and other seasoning mix as you desire.
Set up your grille for medium heat, and let the grate heat up (5 min). Place kabobs evenly across grille. rotate kabobs every few minutes to ensure that the port is cooked through. Check a guide on proper temp if you have a thermometer the USDA recommends 145 deg F.�� I usually wait till the pink is gone and cook a few minutes more then I move the kabobs to a cooler part of the grille to keep the kabob warm while the rest finish cooking. Keep an eye on the kabobs to make sure the veggies are not burning, if they are again move to a cooler area and the meat will just take longer to cook.
Serve and enjoy!!