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Pork, Apricot, and Red-Onion Kebabs

Apricots add summery sweetness, with a hint of tartness, to these kebabs.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July 2008

Ingredients

  • Vegetable oil, for grates
  • 1/4 cup apricot jam
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
  • 8 apricots (about 1 pound), pitted and quartered
  • 1 small red onion, cut into 2-inch wedges, layers separated

Directions

  1. Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

  2. Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

  3. Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

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