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Grilled Pork and Sweet Potato Kabobs

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Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork. These are delicious! I used onion & garlic marinated pork and added sweet onion pieces and green, red & yellow bell pepper pieces to the kabobs. The marinade tastes wonderful. These kabobs were a real kid-pleaser.

Grilled Pork and Sweet Potato Kabobs ~Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork. These are delicious! I used onion & garlic marinated pork and added sweet onion pieces and green, red & yellow bell pepper pieces to the kabobs. The marinade tastes wonderful. These kabobs were a real kid-pleaser.
For more Father’s Day ideas see Dad’s Day Delights

Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork. These are delicious! I used onion & garlic marinated pork and added sweet onion pieces and green, red & yellow bell pepper pieces to the kabobs. The marinade tastes wonderful. These kabobs were a real kid-pleaser.

Grilled Pork and Sweet Potato Kabobs

Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork. 
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: kabobs, summer
Method: Grill
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Adjust Servings: 2
Calories: 360kcal
Author: Marilyn

Ingredients

  • 1/3 cup orange marmalade
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon salt
  • 1/2 lb dark-orange sweet potatoes peeled, cut into 8 pieces
  • 2 tablespoons water
  • 1/2 lb pork tenderloin cut into 1-inch pieces
  • 1 small zucchini cut into 8 slices
  • Onion and garlic to taste
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper

Instructions

  • Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
  • In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
  • On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) and each of the peppers alternately, leaving 1/4-inch space between each piece.
  • Cover and grill kabobs over medium heat 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.

Notes

For the best flavor in this recipe, purchase dark orange sweet poatoes, often called yams at the grocery store.
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Nutrition

Serving: 1g | Calories: 360kcal (18%) | Carbohydrates: 55g (18%) | Protein: 28g (56%) | Fat: 4.5g (7%) | Saturated Fat: 1.5g (8%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 70mg (23%) | Sodium: 370mg (15%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 37g (41%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Comments

  1. Rebecca says

    Congratulations Marilyn! I love this easy Summer kabob recipe, and I’m featuring it tonight at Celebrate Your Story. I’ll definitely be making these…my husband loves marmalade. Thanks for sharing!
    Rebecca 🙂

    Reply

  5. Mother of 3 says

    These sound fabulous! I love kabobs on the grill for a colorful and tasty summer dinner. Thanks for sharing with us at Encouraging Hearts and Home. Pinned.

    Reply

    • Marilyn Lesniak says

      Thanks Rachel for commenting. I had grilled sweet potatoes at my sister’s house and they really stayed moist. She brushed a bit of brown sugar on them and they were to die for!

      Reply

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