Tuesday, May 26, 2009

Fruited Pork and Veggie Kebabs

I love making kebabs for the grill. This is a new recipe, and I thought it was a great change of pace from my usual chicken, pepper, squash combination. You'll need to plan ahead with this recipe - the meat and vegetables need to marinate for at least 8 hours or overnight. So you can assemble the parts the night before you'll cook it, or the morning of.

The key with kebabs is to try to cut all the pieces as similarly as possible so that they cook evenly. First, peel the sweet potatoes and cut into cubes.

Put them in a saucepan and cover with water. Cover and bring to a boil, and cook for about 5 minutes until tender but not too soft.

While the potatoes are cooking, cut up the pork. Reminder: meat is easier to cut if it's still partially frozen. Try to cut it in even cubes.

Finally, chop the zucchini. I like to slice it in thick slices, and then cut in half for half-moon shapes. The closer to the end of the vegetable, the thicker I slice it, since there's less "area." I cut thinner slices near the middle where the squash is fatter, and thicker slices toward the ends.

Combine the marinade ingredients in a glass measuring cup. I had never bought apricot nectar before! Here's what it looks like!

I will have to google more recipes for apricot nectar, and I will also use it in fruit smoothies!

Whisk the marinade well to dissolve the honey. Put pork cubes in a resealable plastic bag, and pour 1/2 cup of the marinade over. Seal the bag, and then squish it around with your hands to distribute the marinade.

Drain the potatoes, and put them with the squash in a separate bag and add the rest of the marinade. Seal the bag, and squish it around! Put the bags in the fridge for at least 8 hours or overnight.

If you're using wood skewers, soak them in water for about 1/2 hour before you want to assemble the kebabs. Prepare the grill. On 8 skewers, alternately thread the pork, potatoes, zucchini, and dried apricots.

Throw out the marinade from the pork bag. If you like, you can save the marinade that was in the vegetable bag and use it to baste the skewers.

Grill the skewers over medium heat for 11-15 minutes, turning frequently, until the meat juices run clear.

Mmm, summertime!

For more great grill recipes, visit the Ultimate Recipe Swap! You can also find more great ideas at the Grocery Cart Challenge Recipe Swap, and What's Cooking Wednesday.

Fruited Pork and Veggie Kebabs

3/4 cup apricot nectar
6 Tbsp. white wine OR lemon juice
3 Tbsp. honey
3 Tbsp. lime juice
2 garlic cloves, minced
1 1/2 tsp. dried thyme
1 pork tenderloin (1 pound), cubed
2 medium sweet potatoes (about 1 pound), peeled and cubed
2 medium zucchini, sliced into half-moon shapes
16 dried apricots

Place potatoes in a saucepan and cover wtih water. Cover; bring to a boil. Cook for about 5 minutes, until tender.

Meanwhile, combine the first 6 ingredients in a glass measuring cup and whisk well. Place pork in a resealable plastic bag; add 1/2 cup of the marinade. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight.

Drain potatoes. Place potatoes and zucchini in another resealable plastic bag. Add the rest of the marinade. Seal, turn to coat, and refrigerate for 8 hours or overnight.

On 8 metal or soaked wood skewers, alternately thread pork, potatoes, apricots and zucchini. Grill over medium heat, basting occasionally with the marinade from the potatoes. Grill, turning frequently, for 11-15 minutes or until meat juices run clear.


  1. I love kebabs on the grill, these look so good. I have never used apricot nectar, this is new to me, I will have to try it. Thanks for your great recipes, always enjoy your blog !


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