1 large bell pepper sweet red cut into 1-1/2-in. pieces
Equipment
bowl
grill
ziploc bags
wooden skewers
Directions
In a bowl, combine the first seven ingredients.
Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting.
Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.