Italian Pork Kabobs with Summer Vegetables

By Jaxson

Ingredients

• 1 1/2 lbs. boneless pork, loin roast, trimmed,cut into 1-inch cubes
• 2 tbsp. red wine vinegar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. hot red pepper flakes, to taste
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
• 2 garlic cloves, chopped
• 2 small zucchini, trimmed and cut crosswise into rounds
• 2 large bell peppers, seeded and cut into 1-inch squares

Preparation

Step 1

Prepare outdoor grill for direct medium-hot grilling. Gas: preheat grill on high. Adjust temperature to 400T. Charcoal: build fire and burn until coals are covered with white ash. Spread coals and burn for 15-20 minutes.
Whisk vinegar, 1 tsp. salt and hot red pepper in large bowl. Whisk in oil. Add basil, oregano and garlic. Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining Hi tsp. salt; let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes. Skewer pork, zucchini and bell peppers, alternating ingredients, onto 6 metal kabob skewers.
Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes; serve.