Food & Cooking Recipes Appetizers Finger Food Recipes Pork, Apricot, and Red-Onion Kebabs 3.4 (47) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Apricots add summery sweetness, with a hint of tartness, to these kebabs. Ingredients Vegetable oil, for grates ¼ cup apricot jam ⅛ 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 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). 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. 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. Print