Tangy Shish Kabobs
"Canadian Living Summertime Cookbook Special - 1981 This works for pork, or lamb shoulder Times do not include wait times"
Original is 4 servings
Ingredients
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- Marinade
Nutritional
- Serving Size: 1 (621.1 g)
- Calories 730.4
- Total Fat - 47.6 g
- Saturated Fat - 18 g
- Cholesterol - 176.3 mg
- Sodium - 799.5 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 6 g
- Sugars - 12 g
- Protein - 43.4 g
- Calcium - 118.4 mg
- Iron - 4.1 mg
- Vitamin C - 88.2 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
In a small jar with a screw top, combine all marinade ingredients. Cover jar and shake well. Set aside, shaking occasionally for about 1 hour to let flavours blend.
Step 2
Place pork cubes in a plastic bag and set in a dish. Add the marinade to the bag and close tightly. Refrigerate at least 2 hours, or overnight
Step 3
Build a medium fire in grill or BBQ
Step 4
Drain Pork cubes and reserve marinade
Step 5
Thread meat on 4 skewers
Step 6
Alternate vegetables on 4 separate skewers
Step 7
In a small saucepan with flameproof handle, combine ½ cup reserved marinade and plum jam. In a separate saucepan with flameproof handle, combine remaining marinade and butter. Heat both saucepans on grill or BBQ.
Step 8
Brush meat with plum mixture and vegetables with butter mixture.
Step 9
Place meet kabobs on grill, 4 inches from heat, turning frequently, and cook 5 minutes
Step 10
Add vegetable kabobs to grill
Step 11
Barbeque kabobs for 15 minutes or until golden and glazed. Turn kabobs and baste often, using plum mix for meat and butter mix for vegetables.
Tips
No special items needed.
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