Southern Tender Kabobs
|Boneless pork||3 Pound, cut into 1 1/2 inch cubes|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Red currant jelly||12 Ounce (1 Jar)|
|Prepared mustard||1 Tablespoon|
|Tomatoes||2 Small, quartered|
|Onions||2 Small, peeled and quartered|
|Green pepper||1 Medium, cut into 1 inch pieces|
|Fresh mushrooms||1⁄2 Pound|
Place pork cubes in a large shallow container.
Combine soy sauce, brown sugar, sherry, garlic powder, and cinnamon, stirring well; pour over pork.
Cover and mar inate in refrigerator at least 4 hours, stirring pork occasionally.
Combine red currant jelly and mustard in a small saucepan; bring to a boil, stirring until jelly dissolves and mixture is blended.
Remove jelly mixture from heat, and set aside.
Remove pork cubes from marinade.
Thread pork on skewers.
Alternate vegetables on separate skewers.
Grill pork kabobs over medium coals 20 minutes, turning frequently.
Place vegetable kabobs on grill.
Grill vegetable and pork kabobs an additional 10 to 15 minutes or until desired degree of doneness.
Turn and baste kabobs frequently with jelly mixture.