| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Spicy Fruit and Pork Kebabs

1 1/2 pounds lean boneless pork

2 tablespoons olive or vegetable oil

2 tablespoons balsamic vinegar

1 teaspoon finely shredded orange peel

2 tablespoons orange juice

1 garlic clove, finely minced

1/4 teaspoon salt

1/4 teaspoon ground cumin

12 1 1/2-inch cubes fresh pineapple

12 1 1/2-inch cubes cantaloupe

1. Trim fat from meat. Cut into 1 1/2-inch cubes. Place in a plastic bag and set bag into a shallow dish.
2. For marinade, combine oil, vinegar, orange peel and juice, garlic, salt and cumin. Pour over meat in bag.
3. Marinate in the refrigerator for 2 to 4 hours, turning bag once. Drain meat, reserving marinade.
4. Alternately thread meat, pineapple and cantaloupe onto 6 long metal skewers.
5. Grill kebabs on an uncovered grill directly over medium coals for 14 to 16 minutes or until meat is slightly pink in center, turning and brushing once with marinade.

Makes 6 servings.