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Tasty Tuesday: Food on a Stick Week: 2 Pork Kebabs

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Apple Pork Kebabs


1/2 cup apricot or peach jam

2 T. cider vinegar

1 T. tomato paste

2 T. olive oil

salt and pepper to taste (I find the Blazing Bourbon Pepper especially good with this)

1 1/2 lbs. pork tenderloin cubed

1 medium red onion cut into wedges

1 apple (red or Granny Smith) cut into wedges (peeled or not)

Instructions:  Heat the grill to medium high.  Mix together the jam, vinegar, tomato paste, 1 T. of the oil, salt and pepper.  Thread cubes of pork alternated with apple and onion wedges onto skewers (make sure to presoak in water if using bamboo).  Brush skewers with remaining tablespoon of oil and season with salt and pepper.  Brush oil on grates of grill lightly and cook on covered grill, turning a few times for about 6-8 minutes.  Open the grill and baste with the apricot jam sauce.  Turn and baste a few times while cooking for about 5-8 minutes longer until the pork is well glazed and cooked through.

Cedar Plank Pork Kebabs


1 i/2 lbs pork tenderloin, cubed

1/2 cup BBQ sauce (I really like Kraft Brown Sugar BBQ sauce for this one)

1/4 cup teriyaki sauce

1 T. orange juice

the grated zest of one orange

1 T. oil

Instructions:  Submerge the cedar plank in water and soak for 4 hours or overnight.  You might need to weigh it down with something heavy to keep it under the water.  Heat the grill to medium.  Brush one side of the plank with oil to keep the foods from sticking.  Mix together the BBQ sauce, teriyaki, orange juice, and zest.  Put aside half of the sauce mix.  Thread cubes of meat onto skewers (presoaked in water if using bamboo), place on oiled cedar plank, and then place that on grill.  Close lid and cook for about 8 minutes.  Baste the skewers with the remaining sauce several times while cooking for about another 8 minutes, until nicely glazed and meat cooked thoroughly.  Serve the reserved sauce with the skewers of meat as a dipping sauce.


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