Kick-off Kabobs

    25 minutes
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Kick-off Kabobs


  • 2 pounds boneless pork chops cut into 1-inch cubes
  • 1 cup Italian dressing
  • 2 tablespoons red pepper flakes crushed
  • 1 tablespoon fennel seed
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 large onion cut into 1-inch pieces
  • 24 6-inch wooden skewers (soak in water for 30 minutes before using)

Nutrition Facts

  • Calories: 70 calories
  • Protein: 9 grams
  • Fat: 2 grams
  • Sodium: 135 milligrams
  • Cholesterol: 25 milligrams
  • Saturated Fat: 0 grams
  • Carbohydrates: 2 grams

Cooking Directions

Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

Makes 24 appetizers

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.