Chile Mustard Pork Kabobs

Directions

Trim fat from pork chops if desired and cut the meat into cubes a little more than 1 inch square. Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning in a glass measuring cup or bowl with a pour spout. Put pork cubes and marinade in a Ziploc bag or plastic container with a snap-tight lid, seal, and marinate in refrigerator 6-8 hours, or let it marinate all day while you’re at work. When you’re ready to cook, take the meat out of the refrigerator, drain in a colander and discard the marinade, and let the pork come to room temperature. Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high. Thread the pork cubes on to skewers. Grill the kabobs, turning every 3-4 minutes until all sides are browned and they’re cooked through, about 12-15 minutes total cooking time. I like to use an instant-read meat thermometer to tell when they’re done. Pork needs to be cooked to a temperature of at least 145F/65C when it’s cooked on the grill. Serve hot.