Chile Mustard Pork Kabobs

Ingredients

• 4 thick boneless pork chops, cut into cubes a little more than 1 inch square
• 1/4 cup yellow mustard, not Dijon
• 1/4 cup soy sauce
• 2 T lemon juice
• 1/4 cup olive oil
• 2 tsp. garlic powder
• 2 tsp. Green Tabasco Sauce
• 1 tsp. Tony Chachere's Creole Seasoning

Directions

1. If you’d like, cut away any excess fat from the pork chops, then slice the pork into cubes that are a little more than 1 inch square.
2. In a glass measuring cup or a bowl with a spout, whisk together the mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere's Creole Seasoning.
3. Add the pork and marinade to a Ziploc bag or a plastic container with a tight-fitting lid. Close it up and refrigerate for 6-8 hours, or leave it to marinate all day while you’re at work.
4. When it’s time to grill, remove the pork from the refrigerator. Drain the meat in a colander, throw away the marinade, and let the pork come to room temperature. Coat a gas or charcoal barbecue with olive oil or non-stick spray, then heat it to medium-high.
5. Slide the pork cubes onto skewers. Blade-style shish kabob skewers work well because they help hold the meat in place instead of letting it spin around.
6. Grill the kabobs for about 12-15 minutes total, turning them every 3-4 minutes, until the pork is browned on each side and cooked through.
7. An instant-read meat thermometer is the easiest way to check them. For grilled pork, you’re looking for at least 145F/65C.
8. Serve hot.