Tangy Shish Kabobs

4
Servings
30h
Prep Time
20m
Cook Time
1d 6h 20m
Ready In

Recipe: #35178

June 30, 2020



"Canadian Living Summertime Cookbook Special - 1981 This works for pork, or lamb shoulder Times do not include wait times"

Original recipe yields 4 servings
OK
  • 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 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 & Variations


No special items needed.

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