Storm the Cassoulet

Pork, Apricot, and Red Onion Kebabs

on October 8, 2013

kebab pork apricot

Ingredients:

Vegetable oil, for grates

1/4 cup apricot jam

1/8 teaspoon cayenne pepper

Coarse salt and ground pepper

1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)

8 apricots (about 1 pound), pitted and quartered

1 small red onion, cut into 2-inch wedges, layers separated

Method:

Step 1

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Step 2

Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

Step 3

Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

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