This is a fun recipe for summer gatherings. Serve the kabobs with Cool Cucumber Salad, Dr Bills Barbecue Beans, and Peppery Potato Salad.

Apricot-Glazed Pork Kabobs

1 pound boneless pork loin, cut into 1-inch cubes
1 (10-ounce) jar apricot preserves
4 tablespoons orange liquor, or orange juice
2 tablespoons butter

1. Stir together apricot preserves, orange liquor and butter, simmer in a small saucepan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute).
2. Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes.
3. Thread pork onto 4 to 6 skewers (if using bamboo skewers, soak in water for 20 to 30 minutes before using).
4. Grill over hot coals 10 to 12 minutes, turning occasionally. Baste often with the marinade.
5. Warm remaining apricot sauce to boiling and serve alongside kabobs, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of Pork: The Other White Meat.