In my never-ending quest to make the dollar stretch even further, and food to go farther, this dish was born… I know kabobs aren’t new, but since my husband does all the grilling in our house, it was new territory for me.
Yield: 6 to 8 servings
- package of skewers 10 -12" in length, preferably bamboo
- 2 large 1" thick pork chops, cubed in 1" squares
- 1 large bell pepper
- 1 large onion
- 1/2 pound peeled cooked frozen shrimp, thawed
- 1 12-ounce package bacon, cut in half
InstructionsIf you want to you can presoak the skewers in a pitcher of water, add salt to the water, though if you soak them.
To begin, take half slices of bacon and wrap them around pork chops and your shrimp, just remember that if you buy flavored bacon, then that flavor will be added to both your chops and your shrimp.
Cut onion and pepper into chunks... 1—1-1/2" approximate.
Arrange pieces with alternating pork, vegetable, shrimp. I usually put 2 each of shrimp and pork per skewer.
Preheat your grill to medium, place kabobs evenly spaced, and close the lid. Turn your pieces 4 times in 20 minutes, and for a kick sprinkle with Worcestershire sauce while cooking, it gives your meat a great flavor, and will help prevent it from drying out on the grill.