If you have wooden skewers, soak them in water for 15 minutes so they won't burn on the grill. You can make the marinade up to a day in advance and store it in the refrigerator.

Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Cooking Light July 2001


Recipe Summary

6 servings (serving size: 1 pork kebab and 1 apricot kebab)


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients in a small bowl. Reserve half of honey mixture, and set aside. Combine pork and remaining honey mixture in a shallow dish. Cover and marinate in refrigerator 2 hours.

  • Prepare grill.

  • Remove pork from dish; discard marinade. Thread 6 pork pieces onto each of 6 (12-inch) skewers. Combine the reserved honey mixture and apricots in a bowl, tossing to coat. Thread 4 apricot halves and 4 onion wedges alternately onto each of 6 (12-inch) skewers.

  • Place the pork kebabs on grill rack coated with cooking spray, and grill for 4 minutes on each side or until slightly pink. Remove the pork kebabs from the grill rack. Place the apricot kebabs on the grill rack; grill for 2 minutes on each side or until the apricots are tender.

Nutrition Facts

247 calories; calories from fat 16%; fat 4.5g; saturated fat 1.4g; mono fat 2g; poly fat 0.6g; protein 26g; carbohydrates 26.2g; fiber 2.1g; cholesterol 79mg; iron 1.9mg; sodium 158mg; calcium 30mg.