Rosemary Infused Pork Kabobs with Apple Sauerkraut Slaw


The irony of writing a recipe by someone who can’t follow one is not lost on me!

This was super delicious and wanted to share with you.  It was dinner (and lunch!) last week.

It’s super simple!

Rosemary Pork Kabobs and Apple/Sauerkraut Slaw (pictured with grated beet and homemade mayo salad)

Here’s what you’ll need per person:

For the pork:

1 Thick cut boneless pork chop, cubed into a little larger than bite-size

1 rosemary branch to use as a skewer (leaves still on), soaked in water

1 tspn of bacon grease leftover from the rest of the pig  🙂


juice of one lemon

garlic clove, minced

You’ll also need black sesame seeds to coat

For the slaw:

1/2 crisp apple, diced

2-3 Tbspns of sauerkraut, chopped

1/2-1 Tbspn of whole grain mustard

1. Prepare the slaw by mixing the three ingredients and set aside.

2. With a fork, prick the cubed meat in several places to tenderize and open up some little tunnels for the marinade to sink in.

3. Place the meat into the marinade and coat evenly.

The longer this can sit the better, but even at 10 minutes this works nicely.

4. Preheat the oven to 375.

5. Take the meat out of the marinade and massage bacon grease into it.

6. Roll the cubes in sesame seeds.

7. Skewer the meat onto the soaked rosemary, leaving about 1/4 inch between each piece.

8. Salt to taste.  

9. Place the skewers onto a baking sheet with some sides or else you’ll lose all the sauce and that would suck.

10. Let it roast until done (15-20 minutes).  Or more if you want them to be crispier.

11. Remove from the oven and plate with the pan juices.

12. Cover them in the slaw and pig out.




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