Skewered Pork and Peppers


by: Vicky

During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.


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serves: 4-6

1 1/4 pounds boneless pork sirloin (cut into 3/4-inch cubes)

2 large red bell peppers (cut into 3/4-inch squares)


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 freshly ground black pepper

Nutrition Facts
Skewered Pork and Peppers

Servings Per Recipe: 4

Amount per Serving

Calories: 282

  • Total Fat: 16 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 90.8 mg
  • Sodium: 399.4 mg
  • Total Carbs: 3.4 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 1.8 g
  • Protein: 29.9 g

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1.  To make the paste: In a medium bowl, combine the paste ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly. Allow to stand at room temperature for 10 to 15 minutes

2.  Before grilling.

3.  Thread the pork and peppers on skewers, alternating the ingredients. Grill over Direct High heat until the pork is barely pink in the center, 4 to 6 minutes, turning once. Serve warm.

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