Kebabs – prepared ahead and simple to cook!
Tonight we had kebabs for dinner along with a spinach salad. Paula found a recipe for kebabs called Pork Three Ways in the September 2014 Food Network magazine. It was pretty tasty. She put together the kebabs on Monday when she was home and we just cooked them when Theodore and I got home.
Preheat a grill to medium and brush the grates with vegetable oil (or spray with non-stick spray). Thread 1 pound of pork tenderloin (cut into 1-inch cubes), 1 pound of andouille sausage (cut into 1-inch pieces, 4 slices of bacon, 3 dill pickles (cut into 1/2-inch pieces), 2 banana peppers (seeded and cut into 1-inch pieces) and 1 large onion (cut into 1-inch pieces) onto 3 or more 10-inch skewers. Season with salt and pepper.Combine 1/4 cup whole grain, Dijon, Creole or horseradish mustard and 1/4 cup of olive oil in a small bowl. Brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
Really simple and really easy and really delicious!