Spicy Fruit and Pork Kabobs Recipe
Ingredients
| 2 tablespoons olive oil or cooking oil | ||
| Balsamic vinegar | 2 Tablespoon | |
| Orange peel | 1 Teaspoon, finely shredded | |
| Orange juice | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 pounds boneless lean pork | ||
| 12 1 1/2-inch cubes fresh pineapple | ||
| Cantaloupe | 12 1 1/2 inch | |
Directions
For marinade, combine oil, vinegar, orange peel, orange juice, salt, cumin, and garlic.
Trim fat from pork; cut into 1 1/2-inch cubes.
Place in plastic bag set into shallow dish.
Add marinade; seal bag.
Turn pork to coat well.
Chill 2 to 4 hours, turning pork once.
Remove meat from bag, reserving marinade.
On six long skewers alternately thread pork, pineapple, and cantaloupe, leaving about 1/4 inch space between each.
Grill kabobs on an uncovered grill directly over medium coals for 14 to 16 minutes or till juices run clear, turning once and brushing with marinade.
Trim fat from pork; cut into 1 1/2-inch cubes.
Place in plastic bag set into shallow dish.
Add marinade; seal bag.
Turn pork to coat well.
Chill 2 to 4 hours, turning pork once.
Remove meat from bag, reserving marinade.
On six long skewers alternately thread pork, pineapple, and cantaloupe, leaving about 1/4 inch space between each.
Grill kabobs on an uncovered grill directly over medium coals for 14 to 16 minutes or till juices run clear, turning once and brushing with marinade.
Chef
