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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Teresa Lay of Elkhart, Indiana creates two flavor sensations in one easy recipe. Basting with lime and curry adds a flavor flourish to these impressive kabobs that you donât want to miss! Ingredients:
1 boneless pork loin chop (6 ounces), cut into 1-inch cubes |
4 cubes fresh pineapple (1-inch) |
1 medium plum, quartered |
6 cubes papaya (1-inch) |
4 uncooked jumbo shrimp, peeled and deveined |
2 tablespoons canola oil |
4 teaspoons lime juice |
1-1/2 teaspoons curry powder |
1 small garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon dried minced onion |
1/4 teaspoon grated lime peel |
Directions:
1. On two metal or soaked wooden skewers, alternately thread the pork, pineapple and plum. On two additional skewers, alternately thread papaya and shrimp. In a small bowl, combine the remaining ingredients; set aside.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until pork juices run clear and shrimp turn pink, turning and basting frequently with lime mixture. Yield: 4 kabobs.
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