Marinated Pork Kebabs
|Chili sauce/Ketchup||1 1⁄4 Cup (20 tbs)|
|Grape jelly/Red currant jelly||1 1⁄4 Cup (20 tbs)|
|Ground allspice||1 1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless pork loin||1 Pound, cut into 1 inch cubes|
|Sweet potatoes||2 Medium, quartered lengthwise (But Not Peeled)|
|Red onion||1 Medium, cut into 1 inch cubes|
|Zucchini||2 Medium, cut into 1 inch cubes|
Combine the chili sauce, jelly, allspice, red pepper, and garlic in a small bowl.
Place the pork in a self-sealing plastic food storage bag, add half the chili sauce mixture, push out all the air, and seal.
Marinate in the refrigerator for at least 30 minutes or overnight.
Meanwhile, cook the sweet po-tatoes, uncovered, in a medium-size saucepan of boiling water for 12 to 15 minutes or until firm-tender.
Drain and set aside.
Thread the onion and zucchini cubes on eight 8-inch metal skewers, dividing the total amount evenly and alternating the vegetables.
Thread the pork cubes on another four 8-inch metal skewers.
Lay the skewers in the center of a grill set 6 inches above white-hot coals, and arrange the potato quarters around the edge.
Cook, turning every 5 minutes and brushing with the remaining chili sauce mixture.
Allow 15 minutes for the potatoes and vegetable skewers, 10 to 12 minutes for the pork or until it is no longer pink on the inside.