2 pounds pork country ribs, cut into 1-inch chunks
1 large red onion
8 ounces whole Baby Bella mushrooms
1 green bell pepper
8 ounces cherry tomatoes
salt and pepper
6 10 inch metal skewers
6 to 10 bamboo skewers soaked in water for 30 minutes
a grill......charcoal or gas
In a non reactive bowl, combine the EVOO, balsamic vinegar, soy sauce, tequila, garlic, bay leaf and rosemary and set aside.
Cut the country ribs in to equal sized chunks, about 1 inch square.
Put the Pork in a resealable plastic bag and cover with the marinade mixture. Squeeze as much air out of the bag and seal it.
Place the marinading pork into the refrigerator for at least 30 minutes but no longer than 8 hours.
When you are ready to start your grilling cut your green bell peppers and the onion into equal sized bits. You are not going to use all your onions.
Remove the pork from your marinade and discard the marinade.
When you thread the pork and vegetables onto the skewers alternate the pork and the onion with a Baby Bella next to one side of the pork and the onion on the other. Skewer a tomato at regular intervals.
Heat your grill to medium high and grill the kabobs about 2 minutes on each side turning 1/4 turn each time. The pork is done when it is no longer pink on the inside or internal temp is around 145° when checked with an instant read thermometer.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/rosemary-pork-kabobs/