Marinated Pork Kabob

Cook Time: 20 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

---

Nutritional Content

Allergens: AllergenWheat; Tomato; Onion; Peppers Bell; Garlic; Pork & Products; AllergenSoy; Mushroom; AllergenFish; Citrus; AllergenSulphites; Mustard

Calories: 240 Kcal

Carbohydrates: 8 g

Protein: 19 g

Total Fat: 15 g

Calcium: 30 mg

Sodium: 470 mg

---

Ingredients

10 Servings

• 2 lb 3 Oz Pork, Diced Raw

• 1 2/3 Cup Marinade Beef

• 9.5 Oz Onion, Yellow

• 5.5 Oz Peppers, Green Fresh

• 5.5 Oz Mushrooms, Fresh

• 14.5 Oz Tomato, Cherry Fresh

25 Servings

• 5 lb 8 Oz Pork, Diced Raw

• 1 Qt Marinade Beef

• 1 lb 8 Oz Onion, Yellow

• 14 Oz Peppers, Green Fresh

• 13 Oz Mushrooms, Fresh

• 2 lb 4 Oz Tomato, Cherry Fresh

50 Servings

• 11 lb Pork, Diced Raw

• 2 Qt Marinade Beef

• 3 lb Onion, Yellow

• 1 lb 12 Oz Peppers, Green Fresh

• 1 lb 10 Oz Mushrooms, Fresh

• 4 lb 8 Oz Tomato, Cherry Fresh

100 Servings

• 22 lb Pork, Diced Raw

• 1 Gal Marinade Beef

• 6 lb Onion, Yellow

• 3 lb 8 Oz Peppers, Green Fresh

• 3 lb 4 Oz Mushrooms, Fresh

• 9 lb Tomato, Cherry Fresh

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Pour 3/4 of marinade over meat. Mix thoroughly. Refrigerate at least 1 hr, preferably overnight, while marinating. Soak skewers in water overnight if wooden skewers are used. Reserved 1/4 of marinade must be refrigerated.

3. CCP -- Maintain <40F/4C; discard unused product. (FDA)

4. Cut green pepper into chunks and onion into wedges. Leave mushrooms & tomatoes whole.

5. Drain marinade from meat and discard. Place ingredients on each skewer in the following order: green pepper, pork cube, onion wedge, green pepper, pork cube, onion wedge, mushroom, pork cube, and end with a cherry tomato.

6. Brush kabobs with remaining marinade. Bake in a 350F/176C over for 15-20 minutes.

7. For Fresh Pork and Ham Cuts: Cook to internal temp of 145F/63C held for 15 sec.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

   
   
   Print Recipe Here