 | | Directions |
- In a medium bowl, combine the garlic paste, the olive oil, mustard, and dry ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly.
- Allow to stand for 10-15 minutes before grilling. While meat is marinating, soak skewers in water to discourage burning.
- Heat grill.
- Thread the pork and vegetables onto skewers, alternating ingredients. Any combination of vegetables can be used.
- Grill over high heat until pork is barely pink, approximately 4-6 minutes.
- Turn once during grilling.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons extra virgin olive oil |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 teaspoon paprika |
| - | | 1/2 teaspoon granulated garlic |
| - | | 1/2 teaspoon light brown sugar |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/4 teaspoon fresh ground pepper |
| - | | 1 1/4 pounds boneless pork sirloin, cut into 1 inch cubes |
| - | | 8 cherry tomatoes |
| - | | 1/2 small yellow squash, cut into 1/4 inch rounds |
| - | | 1/2 green zucchine, cut into 1/4 inch rounds |
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