Southern Tender Kabobs Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 Boneless pork3 Pound, cut into 1 1/2 inch cubes
 Soy sauce1⁄2 Cup (8 tbs)
 Firmly packed brown sugar3⁄10 Cup (4 tbs)
 Sherry2 Tablespoon
 Garlic powder1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Red currant jelly12 Ounce (1 Jar)
 Prepared mustard1 Tablespoon
 Tomatoes2 Small, quartered
 Onions2 Small, peeled and quartered
 Green pepper1 Medium, cut into 1 inch pieces
 Fresh mushrooms1⁄2 Pound

Directions

Place pork cubes in a large shallow container.
Combine soy sauce, brown sugar, sherry, garlic powder, and cinnamon, stirring well; pour over pork.
Cover and mar inate in refrigerator at least 4 hours, stirring pork occasionally.
Combine red currant jelly and mustard in a small saucepan; bring to a boil, stirring until jelly dissolves and mixture is blended.
Remove jelly mixture from heat, and set aside.
Remove pork cubes from marinade.
Thread pork on skewers.
Alternate vegetables on separate skewers.
Grill pork kabobs over medium coals 20 minutes, turning frequently.
Place vegetable kabobs on grill.
Grill vegetable and pork kabobs an additional 10 to 15 minutes or until desired degree of doneness.
Turn and baste kabobs frequently with jelly mixture.
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