Source: National Pork Board

Pork, peppers, onions and fennel combine in these tasty kabobs.

Servings

2 lb boneless pork chops , cut into 1-inch cubes
1 cup Salad Dressing, Italian, fat free
2 tbsp hot red pepper flakes
1 tbsp fennel seed
1 large red bell peppers , cut into 1-inch pieces
1 large green bell peppers , cut into 1-inch pieces
1 large onion , cut into 1-inch pieces

1 Soak skewers in water for 30 minutes before using.
2 Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
3 When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.