Pork Kebabs With Rosemary Marmalade Glaze

Recipe Ingredients

8		Rosemary stems - to make skewers
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil - divided
1/4 cup	59ml	Lemon juice
2 teaspoons	10ml	Orange zest
1 tablespoon	15ml	Chopped fresh rosemary
1 lb	454g / 16oz	Boneless pork loin
1 lb	454g / 16oz	Red onion (large)
1		Green bell pepper
2		Firm peaches (large)
1 cup	237ml	Orange marmalade
		Several sprigs fresh rosemary

Recipe Instructions

Cut several long stems of rosemary and scrape them, leaving several leaves on the top end. (Use a garden glove to protect your hand and ran the stem through your fingers to remove the leaves.) Cut the bottom end of the stem at an angle so that it is pointed and more easily pierces the food. Soak the skewers in a pan of water 8 hours to overnight. A roasting pan works well for this.

Combine 1/4 cup olive oil, lemon juice, orange zest and chopped rosemary in a shallow glass baking dish or a zip-close bag. Cut pork in 1-inch cubes and add to the marinade, tossing to coat completely. Cover and refrigerate up to 2 hours, stirring occasionally.

Cut red onion and bell pepper in 1- to 1 1/2-inch squares. Cut unpeeled peaches in about 2-inch cubes.

In a small saucepan over low heat, cook marmalade and rosemary sprigs until the marmalade is completely liquid. Set aside.

Thread pork and peaches alternately on four rosemary skewers; thread onion and bell pepper pieces alternately on remaining skewers.

Brush skewers with remaining 2 tablespoons olive oil. Place on the grill with the leaf end hanging over the side of the grill to keep it from burning. Turn often to ensure even cooking.

The pork and peaches take about 12 minutes, the peppers and onions about 15 minutes. Just before the kebabs are cooked through, brush with the marmalade glaze and continue cooking until done.

This recipe yields 4 servings (1 pork and 1 vegetable kebab).

Source:
Atlanta Journal-Constitution, 07-26-2001

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