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Maple Marinated and Glazed Pork Kababs

Contributed by: News Canada


  • 1 lb cubes (loin, leg or shoulder) 500 g (approx. 1 in. (2.5 cm) cubes)
  • 6 tbsp maple syrup 75 mL
    Maple Marinated and Glazed Pork Kababs
  • 3 tbsp each olive oil and balsamic vinegar 50 mL
  • 2 shallots, thinly sliced 2
  • 3 cloves garlic, minced 3
  • 4 bay leaves, broken in small pieces 4
  • 1 tsp each dried sage and cracked black pepper 5 mL
  • salt, to taste
  • 1 zucchini, cut into 8 chunks 1
  • 1 red pepper, cut in chunks 1
  • 8 fresh pineapple chunks 8


Place pork cubes in a large plastic bag or in sealable container. Combine 1/4 cup (50 mL) maple syrup, 2 tbsp (25 mL) each olive oil and balsamic vinegar, plus shallots, garlic, bay leaves, sage, pepper and salt; mix well and pour over cubes. Close bag or container and marinate in the refrigerator, turning cubes occasionally, a minimum of 6 hours to a maximum of 24 hours.

Drain cubes, discarding marinade. Thread cubes on metal or on wooden skewers which have been pre-soaked in water for 1 hour alternating with zucchini, red pepper and pineapple chunks. With the lid closed, barbecue kabobs over medium heat for 10 to 12 minutes, turning often and basting with a mixture of 2 tbsp (25 mL) maple syrup, and 1 tbsp (15 mL) each olive oil and balsamic vinegar.

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