You get a meal on a stick with these grilled pork kabobs. Skewer the ingredients the day before, then they're ready to pop on the grill at a moment's notice.
The trick to great kabobs is to use ingredients that are all finish
cooking at the same time. Pork cooks quickly, especially when cut into
kabob sized cubes, so use veggies that won't require a long time on the
And if you want to include ingredients that may take longer to grill than the pork, precook 'em. For instance, potatoes would take longer to cook than pork, so chunks of tater can be grilled or baked ahead of time before threading onto skewers with the pork and other veggies.
Thread the ingredients on the skewers, spray with a light coating of cooking oil, and season with salt and pepper.
Grill the pork kabobs over medium heat for 10 to 12 minutes, turning over once halfway through cooking. Be sure to leave a little room on the end of each skewer so you can add a bright red cherry tomato after grilling. (tomatoes can become mushy when grilled - a fresh one added to the skewer really looks good)