Now that spring is here, it’s time to get outside and start grilling Mediterranean-style. This recipe for pork kabobs with vegetables is brought to us by our Italian recipe developer, Giorgia Fontana. Check out her write-up below!
Who doesn’t love some delicious grilled meat and vegetable kabobs? If you like grilling outside and enjoy tasty and healthy food made with high quality ingredients, this is the perfect recipe for you! In fact, these pork kabobs with vegetables are not only loaded with flavor, but also quite good for your diet.
Here in northern Italy, this recipe is an evergreen of outdoor spring and summer grills as it takes a very short time to prepare and it’s loved by adults and kids alike. For the same reason, these kabobs are also one of the most common dishes you can find at any Italian country fair, especially inland.
For me, this recipe tastes a little bit like my childhood, when I used to spend the summer at my grandparents’ house in the mountains of the Ligurian Apennines. There we used to have huge family gatherings outdoors, grilling food and spending a lot of quality time together. They are a quintessential dish of summer holidays! Today, I live in the city, but whenever I make these skewers I immediately think of the breathtaking landscapes I could see from my grandmother’s garden.
As I said before, this version of the dish is a little healthier than the most classic ones you could find here in Italy. My recipe only uses only lean pork loin, whereas especially in Tuscany it’s quite common to find fattier cuts. This said, if you really want to go for it, you can replace one third of the meat with some delicious Italian sausage. This recipe is enough for 8 pork kabobs with vegetables.
Note: if you are using wooden skewers (as I usually do) remember to soak them in water for at least 10 minutes before assembling the kabobs. This way, they won’t burn or catch fire while on the grill.
Giorgia was born in a small town on the Italian Riviera, half the way between Genova and the Cinque Terre, just a few miles away from where pesto was invented. She has a background in psychology and neuroscience and is now completing her training to become a licensed psychologist while working as a web writer. As most of the time happens in Italy, it was her lovely grandmother that taught her how to cook and enjoy every bite of simple and genuine food. Giorgia loves preparing meals for family and friends and her specialty are authentic Sicilian and Ligurian dishes. Other than cooking, her greatest passions are traveling and trekking. Her biggest dream is to be able to see (and taste!) as much of the word as possible.