Dijon Pork Kabobs are marinated in Dijon mustard and Caesar vinaigrette. It sounds so simple, but makes the pork taste irresistible!
A couple of years ago, we bought a bottle of this delicious dressing. Senator Ben’s Dijon Parmesan dressing. It is the best dressing I’ve ever tasted. And I’m not really exaggerating. It has the perfect Dijon flavor with Parmesan in a thick and creamy vinaigrette. I shared it in this Dijon Pan Bagnat last year for Farmer’s Market week
Of course, I didn’t use the whole bottle for that recipe, but we did use it up quickly. Making me wish I bought more than the one bottle. One of things we did make with that dressing were some pork kabobs. I made them in the air fryer, just trying it out to see how well it does with cooking kabobs. But that dressing and that pork made the most delicious pork kabobs! So, of course I had to try to recreate them on the grill.
When I think Parmesan and dressing I immediate go to Caesar salad. Don’t you? They’re sort of synonymous and have to be paired together in salad form that way. But the Caesar salad dressing I’m used to buying is the creamy stuff. While that would taste delicious, it just wasn’t quite what I was going for in a dressing.
But then I found the vinaigrette style Caesar salad dressing from Ken’s. While that might be great for some, I find it has too much of a bite to have in regular Caesar salad. Maybe it’s too much salt or too much vinegar. Something. Now, if I combine their creamy and the vinaigrette then it’s a really delicious dressing! Which got me to thinking, “What else can I combine with this dressing to make another delicious dressing?” Like, blue cheese or ranch. Or… DIJON!
It was the V-8 style moment!
That made me think I’d found the missing link to get remotely close to that Dijon Parmesan dressing from Senator Ben. I grabbed me a bottle of Dijon dressing and then a bottle of the Ken’s Caesar dressing and headed home eager to try my experiment out!
While it’s not precisely the same dressing, it’s a decent alternative. The Senator Ben’s is a bit more creamy than my concoction and the flavor was not as sweet as their dressing. Next time I’ll be trying like a honey Dijon dressing or something along those lines. But heck, I was thrilled to get to town on these kabobs with my dressing.
Yesterday I talked about watching all those cooking shows with Dad growing up and how I learned some good tips and tricks for preparing ingredients. I shared the chiffonade yesterday. Today, my tip for you is cutting the onion for kabobs.
Personally, I find onions a pain to cut for kabobs. The only way I can make them decent to manage is make sure the core end is intact. Doing this makes chopping them up in chunks easier for me. It ensures they the pieces stay together, for the most part, and you can easily grab a piece and thread it on the skewer. Some might not struggle with onions like I do, but if you do try that trick.
Another trick, if you’re using metal skewers, make sure you have onion or meat on the end. The peppers just shrank and I had issues turning them over. The mushrooms weren’t much help either. It’s onion or meat on the end or they will deconstruct on the grill. Which is never fun.
Just look at those colors!
Kabobs just scream summer to me. And barbecue parties. They’re something you can easily make ahead of time. In bulk. With lots of different meats and veggies. Swap out the onions and peppers for some squash or eggplant. Change the pork for chicken or even beef! So versatile! Just make sure you marinade them in the Dijon dressing.
- 1 1/2 pounds pork loin or thick cut pork loin chops cut into 1-inch pieces
- 1/4 cup cream Dijon mustard
- 1/2 cup Caesar vinaigrette (such as Ken’s)
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 cups bell peppers cut into 1-inch pieces
- 2 cups red onion cut into 1-inch pieces
- 2 cups cherry or grape tomatoes
- 2 cups white mushrooms (cut them if they’re too big to make them the same size as the peppers and onions)
- Combine the pork with the mustard and vinaigrette and marinate at least 30 minutes.
- Preheat your grill to medium high heat.
- Thread the pork along with the peppers, onions, tomatoes, and mushrooms onto skewers. If using bamboo, make sure to soak them in water first so they don’t burn.
- Baste the kabobs with the marinade.
- Grill the kabobs 5 to 7 minutes per side or until the pork is cooked through.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 669Total Fat 32gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 186mgSodium 832mgCarbohydrates 36gFiber 6gSugar 22gProtein 60g
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