Jamaican Pork Kabobs Recipe
Wave 2 is fun with these versatile pork and corn kabobs. Spicy Jamaican hot sauce and mango chutney really make the flavors come out on the grill.
Ingredients
2 ears corn, husked and cleaned
1 (3/4 pound) pork tenderloin
1 small red onion, cut into 1/2-inch-thick wedges
16 baby pattypan squash, about 1 inch in diameter, quartered
1/4 cup mango chutney, finely chopped
3 tablespoons Pickapeppa sauce
1 tablespoon extra-virgin olive oil
1 tablespoon water
Directions
Cut corn crosswise into 1-inch pieces. In medium saucepan cook corn pieces in small amount of boiling water for 3 minutes; drain and rinse with cold water. Meanwhile, cut tenderloin into 1-inch-thick slices.
For kabobs, on long metal skewers alternately thread tenderloin, onion, squash or tomatillos, and corn. In small bowl combine chutney, Pickapeppa sauce, oil, and water; set aside.
Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until no pink remains in the pork and the vegetables are tender, turning once and brushing with the chutney mixture during the last 5 minutes of grilling.
For kabobs, on long metal skewers alternately thread tenderloin, onion, squash or tomatillos, and corn. In small bowl combine chutney, Pickapeppa sauce, oil, and water; set aside.
Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until no pink remains in the pork and the vegetables are tender, turning once and brushing with the chutney mixture during the last 5 minutes of grilling.
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