It was a beautifully sunny day, (60 degrees) so we decided to grill out once again. Besides, we bought a new grill and we have to “break it in” right? Anyway, we hadn’t had pork for a while and decided to do something a little different. We wanted to do kabobs and had pork chops in the fridge, but what kind of seasonings were we gonna use? So, we looked around in some of my cook books and found a recipe for Puerto Rican rub in our Steve Raichlen grillin cook book, and it’s categorized in my Spices, Rubs, & Marinades. This recipe was very good! I love my veggies to be charred on the edges and my meat to be a little crispy yet moist. These turned out awesomely! Hope you enjoy!
Makes: 7-8 kabobs
Here’s what you’ll need:
1/3 cup Puerto Rican Rub (Spices, Rubs & Marinades)
2-2 1/2 pounds boneless pork chops (I used butterfly chops)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 orange bell pepper, quartered
1 large onion, quartered
Cut pork chops into cubes (1-inch x 1-inch) and place into a large bowl….
In a large bowl, pour 1/3 cup of Puerto Rican Rub over cubed pork chops, cover and refrigerate for 30 minutes….
Get the grill ready! The grill should be medium heat (we used the propane and the internal temp of the grill was reading 325 degrees). Pull the pork from the fridge, and get your skewers ready….we use a kabob rack (LOVE THIS THING!!!) Alternately thread the pork, peppers, and onions….
The kabobs should be grilled over medium heat for 5-7 minutes per side, or until meat is no longer pink and vegetables are tender, do not overcook!
Let the kabobs rest for about 7-10 minutes and Enjoy!
I like to remove the items from the skewers and place them into a flour tortilla and add salsa and sour cream! Mmm!