These kabobs are tangy and zesty, and slightly sweet as well. I know there is tomato in the recipe, but it is not your ordinary barbeque sauce. Just give it a try to see what I mean!
For the glaze:
1/2 c apricot jam
2 T cider vinegar
1 T tomato paste
1 T olive oil
For the kebabs:
1 1/2 pounds pork tenderloin, cut into 1 1/2 inch cubes
2 white onions, cut into wedges
2 fruity apples, such as gala or fuji, peeled and also cut into wedges
1 T olive oil
coarse salt and ground pepper
Heat your grill to medium high. Mix the sauce ingredients in a bowl and season with salt and pepper.
Assemble the skewers in the following pattern: pork, onion, pork, apple - repeating so you have 4 pork cubes, 2 apples, and 2 onions per skewer. Brush with the olive oil, and sprinkle with salt and pepper.
Oil the grates and place kebabs on the grill - cover and cook, turning occasionally until grill marks are visible (about 6 - 8 minutes). Bast the kebabs with the sauce and cook, turning the skewers and basting occasionally with more sauce, until pork is fully cooked and the outside is nicely glazed, about 4-8 minutes.
Be sure to get a little onion, apple, and pork with each bite!
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