Rosemary Pork Kebabs
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • 1 teaspoon rosemary leaves, crumbled
  • 1/2 teaspoon salt
  • 2 medium onions
  • 2 large green peppers
  • 8 medium mushrooms
  • 2 pounds pork cut into kebab size
  1. Cut vegetables into kebab size. Mix everything together in a plastic bag along with the pork which has been pricked all over. Marinade overnite turning now and then.
  2. Place veggies and pork on skewers and grill until done, turning often.
We love making kebabs, especially in the summer.