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Apricot Glazed Pork KabobsAugust 27, 2002 Whenever I grill kabobs, they are always a big hit with family and friends. The secret to grilling pork, is to not overcook it. Pork is perfect when the internal temperature of the meat gets to 155F. I use a digital thermometer and that's when I take it off the grill. This is a good recipe and the apricot preserves caramelizes beautifully. Ingredients
PreparationStir together apricot preserves, orange liqueur and butter, simmer in a small sauce pan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute).Place pork cubes in heavy plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30 minutes or overnight in the refrigerator.. Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for 20-30 minutes before using). Grill over hot coals 10-12 minutes turning occasionally. Baste often with the marinade. Warm remaining apricot sauce to boiling and serve along side kabobs if desired. When I do kabobs, I usually grill the vegetables on separate skewers. It is often hard to get the vegetables done at the same time as the meat. I like to make kabobs with par-boiled red new potatoes, mushrooms, cherry tomatoes. I serve these with the pork kabobs. I like to brush the vegetables with some Worcestershire sauce while they grill. |
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