Pork & Melon Skewers
|Cantaloupe/Casaba / crenshaw melon||1 Large|
|Boneless pork leg/Boneless pork shoulder||1 1⁄2 Pound, cut into 1 1/4 inch cubes|
Prepare rosemary citrus marinade.
Cut onion into 1-inch chunks; separate each chunk into layers.
Cut unpeeled melon into 12 wedges; remove seeds.
Place onion, melon, and pork in a large heavy-duty plastic bag and seal bag securely.
Rotate bag to distribute marinade; then place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
If using bamboo skewers, soak 12 skewers in hot water to cover for 30 minutes.
Lift onion, melon, and meat from marinade; drain briefly (reserve marinade).
Place 3 melon wedges on a flat surface with flesh of one piece against rind of the next.
Push 2 parallel bamboo or metal skewers through center of melon wedges.
Repeat with remaining melon wedges, using 3 more pairs of skewers.
On 4 skewers, thread meat alternately with onions.
Place meat skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook for 5 minutes, basting with marinade and turning often.
Set melon skewers on grill alongside meat skewers.
Continue to cook meat until no longer pink in center; cut to test (7 to 10 more minutes).
Cook melon until hot and streaked with brown