Italian Pork Kabobs with Summer Veggies

I have partnered with the Iowa Pork Producers Association for their first ever Iowa Food Blogger Pork Partnership, and am excited to share an awesome pork kabob recipe with you and tell you a little bit about my family's background as hog farmers.

First, if you're wondering why the heck a sustainable living blogger is partnering with the IPPA, let me tell you that I have a history of partnering with this organization and, unbeknownst to most of you, a history in large-scale commercial livestock and crop farming. In fact, the IPPA helped put me through college with a $500 scholarship (over 10 years ago…). See:


And, my parents put me through journalism and teaching school thanks to their hard work as hog farmers. You see, dad has been raising hogs for 35 years - he's the third generation of hog farmers in our family. My parents' hog buildings are at my grandparents' farm, only 2 miles away from their farm where I grew up. When I wasn't working part time as a waitress in high school, I could occasionally be found helping in the hog lots.

Each year my father attends classes to maintain his certification in manure management, including registering with the DNR. He also attends pork quality assurance training, which ensures he is trained on the humane care of animals, including maintaining their health without the use of excessive antibiotics. My father is proud to say that his operation generally uses no medicines or antibiotics with their hogs unless absolutely necessary. Also, there are rigorous standards and frequent inspections of my parent's buildings and the livestock under their care.

The IPPA "understands that many consumers are disconnected from modern agriculture and are becoming more interested in learning about how their food is grown." To learn more about modern pork farming and the values in which Iowa Pork Producers operates, visit www.porkcares.org.

While there are mixed emotions about the commercial livestock industry, it's safe to say that we are all concerned with providing top quality meats to our friends and family through delicious meals. I don't care where you get your meats, as long as YOU care where you get your meats.

Does that make sense?

If you raise a few hogs in your own pasture, and that's important to you, I am delighted. If you get your meats from a farmer whom you trust, I'm happy as a clam. If you trust your butcher at the meat counter of your local grocery to help you make good meat choices, then I'm golden, babe! I can't tell you what to eat, or where to get your foods, but I do want you to be happy with your choices. And I want you to always know that you HAVE CHOICES. You never have to settle.


The recipe I am making is courtesy of www.PorkBeInspired.com, and features fresh pork loin and summer vegetables in a savory, flavorful kabob. Here's the link to the recipe, which I've also posted below:

Ingredients
1 1/2 pound pork loin roast, boneless, trimmed, cut into 1-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoons red pepper flakes, or less to taste
1 tablespoon extra virgin olive oil
1 tablespoon fresh basil, chopped, OR 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped OR 1 teaspoon dried oregano
2 cloves garlic, chopped
2 small zucchini, trimmed and cut crosswise into rounds
2 large bell peppers, seeded and cut into 1-inch squares
OPTIONAL: portobello mushrooms, washed (not featured in original recipe - I added these!)


Cooking Directions
Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.

Whisk vinegar, 1 teaspoon salt, and hot red pepper together in large bowl. Whisk in oil. Add basil, oregano, and garlic. 


Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes. 


Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 metal kabob skewers. 


Lightly oil cooking grate. Place kabobs on grill and cover grill. 


Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve.


SPONSORED POST DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Rest assured that while this post might be paid, the opinions stated herein are my own.

36 comments:

  1. We don't eat a lot of pork, but it looks tasty!

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  2. Looks Great! Also I like the small, open-minded perspective on hog farming. Kudos! :-)

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  4. I had never thought of pork on kebabs. This looks like a great way to change things up while also stretching our food budget.

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  5. Looks great! Love that it's finally warm enough to grill!!!

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  6. These look wonderful, gonna try them in the smoker, perhaps...Father's Day!

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  7. Kelli, everything you make always looks so delicious!!! :)

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  8. These look delicious and I loved learning more about your childhood and background! Love the apron too!

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  9. Great post Kelli! Great to learn more about you and that pork looks great!

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  10. I think it's safe to say that if you're in Iowa...you have to be a fan of pork! :) I will only eat my dad's pork chops and ham though. Okay, maybe bacon, too. LOL!

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  11. It really does look delicious! I love all the seasonings. Perfect for summer time!

    Blessings,
    Diane Roark

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  12. Those kabobs look so good. - HS

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  13. Great post Kelli, looks fantastic!

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  14. I always enjoy reading your homesteading updates!

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  15. Kelli, thank you for thus giveaway opportunity.��

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  16. I just said last night I need a grilling apron - great giveaway. Love your Facebook page!

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  17. Yum, those look really good!!

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  18. Love the apron :). Those kabobs look delicious! I'm definitely going to try them out

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  19. I love grilling! Would love to try the recipe - plus sport the cool gear! And who couldn't use more grill tools?!?!

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  20. I live in the midwest so pork is a staple in our house. Your kabobs look delicious!

    ellen beck on rafflecopter

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    Replies
    1. YOU WON! I sent you an email to confirm the details. Get back to me within 48 hours, please!

      Delete
  21. I love the idea of zucchini on them.

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  22. Your pork kabobs looks delicious! I would love to win this giveaway!

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  23. Looks delicious from your neighbor in Southwest Wisconsin :)

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  24. Great post and great pictures Kelli! You are SO RIGHT that food (and farming) is about CHOICE! Consumers have a right to choose the kinds of foods they want to eat and farmers have the right to choose what style of farming works best for them and their family! Love it, thanks for partnering with us!!

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