I think I am on the record that grilled meats are my very favorite ways to have meat.  It is a fact that you can put me into any dining establishment and I will seek out the grilled item and order it.  I don’t think that is much different than you.  One of the greatest ways to get as much meat surface area with the grilled, crunchy texture we both crave is using a kabob.

Kabob cookery is very simple and if you don’t muck it up, it has a very clean taste to the food.  Sally Sampson put out a book in 2007 called “Kabobs – 52 Easy Recipes for Year-Round Grilling” and I highly recommend you reach out and grab yourself a copy today by clicking on the image to the left.





Pork Kabobs with Bell Peppers and Vinegar

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish
Misc Serve Hot
Region Greek
By author Sally Sampson


  • 3/4 cups white wine vinegar
  • 1/4 cup olive oil
  • 2 Sprigs fresh rosemary (leaves chopped)
  • 3 anchovy filets (minced)
  • 5 Cloves garlic (minced)
  • 3 bell peppers (any color, seeded and cut in a large dice)
  • 3 Lbs pork butt (boneless center cut chops or pork shoulder, trimmed of fat and cut into 1 1/4-inch cubes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Step 1
In a 3 to 4 quart non-reactive bowl place the vinegar, olive oil, rosemary, anchovy and garlic and mix until the ingredients are well combined. Add the peppers and the pork to the bowl and mix until they are completely covered in the marinade. Move the marinade mixture to a resealable plastic bag, and refrigerate for at least 4 to 8 hours.
Step 2
Prepare your grill. When your coals are a glowing red, this should be about 15 - 20 minutes, cover with the grate. After 5 minutes, use a wire brush to completely clean the grate. When the coals have reached the pale gray ash and you can place your hand hand 5 inches over the fire for 2 - 3 seconds, the coals are now ready.
Step 3
Remove all the marinade from the meat as much as possible. Transfer this marinade to a small saucepan and bring to a boil. Set this aside.
Step 4
Thread the pork and the peppers on skewers and sprinkle all sides with salt and pepper. Place the assembled kabobs on the grade and allow to grill. Turn the kabobs every 1 1/2 minutes, until the pork has turned a deep brown and the inside is a medium rare. Total cooking time should be about 9 - 10 minutes. Transfer the kabobs to a serving platter, and drizzle with the reserved marinade and serve immediately.

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