[low FODMAP] Marinaded Pork Kabob
Great recipe to make a head of time and just freeze until you need it! Super simple, made from everything you should already have in the fridge. These are delicious as pork chops, but sometime I like to cut them up and make them into food on a stick. Who doesn't like that?
Servings: 4 people
Calories: 181kcal
Equipment
- bamboo skewers
Ingredients
Meat
- 4 whole pork cut into 1 inch cubes
- 1 tbsp oil
Marinade
- 1/3 cup soy sauce gluten free
- 2 tbsp brown sugar/maple syrup
- 2 tsp Worcestershire sauce Use french's cause it's FODMAP friendly.
- 1 tsp Dijon mustard You can totally sub in yellow mustard in a pinch. Watch for High FODMAP ingredients
- 1 tbsp garlic infused oil
- ¼ tsp black pepper
Instructions
Prepare the Skewers:
- Submerge your bamboo skewers in water for at least 1 hour before cooking. This will ensure they don't totally burn up during BBQ. It pretty important don't skip this step. Can you do it without soaking them? Yes, but usually the bamboo burns, look at the skewers burning in this photo.
Marinade:
- Add all ingredients in a ziplock bag.
- Massage to the pork, this will mix/coat them in the marinade.
- Try and get out as much air as you can so the meet is just sitting in the marinade. (The attached picture is of whole pork chops, but if you are doing skewers, definitely cut them up first. They will have a lot more surface area to soak up the marinade.)
- This is where you want to freeze them, or let them sit in the fridge for 2 to 24 hours. You get the most flavour in the first 2 hours but it's great to have things ready, so why not do this the day before?
Cooking the meat
- Pre-heat your BBQ, then turn it down to medium heat.
- Add pork chop to the BBQ, 1/4 turn every ~ 4 minutes. (You want to make sure the internal temp gets to 165f to be safe to eat.)
Nutrition
Sodium: 1149mg | Calcium: 21mg | Vitamin C: 1mg | Sugar: 7g | Fiber: 1g | Potassium: 274mg | Cholesterol: 34mg | Calories: 181kcal | Saturated Fat: 2g | Fat: 11g | Protein: 13g | Carbohydrates: 9g | Iron: 1mg
I really like the addition of Red Pepper between the kababs to add some vegetables and help with “positioning” on the BBQ. They make it easier to manage the turning of the Kabob.