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Mississippi Pork Kebabs

Joyce Kelly

Turn up the heat with our Mississippi Pork Kebabs, as featured on the local news! Juicy, flavorful, and perfect for grilling, these kebabs are your ticket to a taste of the South. Get ready to delight your taste buds and bring a smoky, savory twist to your next meal!

  • Brunch, Lunch, Dinner
  • Spring
  • Weekend, Elevated , Celebrations , Patriotic
  • Moderate

Ingredients

8

Time/hr

1

Servings

6
Ingredients

2 (1-oz.) envelopes ranch dressing mix

2 (1-oz.) envelopes au jus gravy mix

1 (16-oz.) jar whole pepperoncini peppers, divided

1/2 cup canola oil, divided, plus more for grill grates

3 3/4 lb. Pork meat such as loin, cut into 1 1/2-inch cubes

2 red onions, cut into 1 1/2-inch pieces

12 (10-inch) skewers

Chopped parsley, for garnish

Directions

Step 1
Stir together ranch dressing mix, gravy mix, 1/4 cup pepperoncini brine, and 1/4 cup oil in a large bowl.
Add pork pieces, and toss to coat; cover and let stand at room temperature for 30 minutes.
Step 2
Meanwhile, preheat grill to medium-high (400°F to 450°F). Thread pork, pepperoncini peppers,
and onion pieces onto skewers. Drizzle with remaining 1/4 cup oil.
Step 3
Place kebabs on oiled grates; grill, covered, turning every 2 minutes, until a thermometer inserted into the pork registers 145° F, about 10 minutes total. Garnish with chopped parsley.

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