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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup soy sauce |
1/4 cup firmly packed brown sugar |
2 tablespoons sherry |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cinnamon |
2 1/2 to 3 pounds lean boneless pork, cut into 1 1/2-inch cubes |
2 small tomatoes, quartered |
2 small onions, peeled and quartered |
1 medium-size green pepper, cut into 1-inch pieces |
1/2 pound fresh mushrooms |
1 (12-ounce) jar currant jelly |
1 tablespoon prepared mustard |
Directions:
1. Combine soy sauce, brown sugar, sherry, garlic powder, and cinnamon in a large shallow container. Add pork; cover and marinate in refrigerator 4 hours or overnight.
2. Remove pork from marinade. Reserve any remaining marinade for other uses. Place pork on skewers. Alternate vegetables on skewers . Set vegetable kabobs aside.
3. Combine jelly and mustard in a small saucepan; bring to a boil , stirring until jelly dissolves. Remove from heat, and set aside.
4. Grill pork kabobs 20 minutes over medium coals, turning frequently. Place vegetable kabobs on grill . Grill vegetable and pork kabobs 10 to 15 minutes, turning and basting often with jelly sauce.
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