Southern Tender Kabobs

Oxmoor House
6 servings


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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


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.

Remove pork from marinade. Reserve any remaining marinade for other uses. Place pork on skewers. Alternate vegetables on skewers . Set vegetable kabobs aside.

Combine jelly and mustard in a small saucepan; bring to a boil , stirring until jelly dissolves. Remove from heat, and set aside.

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.

Created date

February 2010