Tangy Shish Kabobs
"Canadian Living Summertime Cookbook Special - 1981 This works for pork, or lamb shoulder Times do not include wait times"
- 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
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.
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
Build a medium fire in grill or BBQ
Drain Pork cubes and reserve marinade
Thread meat on 4 skewers
Alternate vegetables on 4 separate skewers
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.
Brush meat with plum mixture and vegetables with butter mixture.
Place meet kabobs on grill, 4 inches from heat, turning frequently, and cook 5 minutes
Add vegetable kabobs to grill
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 & Variations
No special items needed.