Food & Cooking Recipes Appetizers Finger Food Recipes Orange-Glazed Pork Kebabs with Zucchini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini. Ingredients ¼ cup orange marmalade 2 red chiles, one minced and one thinly sliced Coarse salt and ground pepper 2 pounds cubed pork loin Extra-virgin olive oil 3 medium zucchini, cut into thirds lengthwise Directions In a small bowl, mix together marmalade, minced chile, and 1 tablespoon water. Season with salt and pepper. Thread pork loin onto eight 8-inch skewers; brush with olive oil and season with salt and pepper. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork until browned and cooked through, 10 to 12 minutes, turning occasionally. Brush with marmalade mixture, transfer to a platter, and tent with foil. Brush zucchini with oil; season with salt and pepper. Grill until crisp-tender, 4 minutes, flipping once. Transfer to a cutting board, cut into thirds crosswise, and top with thinly sliced chile. Serve kebabs with zucchini. Rate it Print