Preparation:
Combine barbecue sauce, marmalade and horseradish in shallow dish. Add pork; turn to coat completely. Cover; marinate in refrigerator 30 minutes. Thread pork onto skewers (if using bamboo skewers, soak in water for 30 minutes.) Place kabobs on grill; brush with marinade. Discard marinade. Grill kabobs over medium hot coals for 10 to 12 minutes, turning frequently. Servings: 4
Serving suggestions: grilled cherry tomatoes and cubed pineapple, and focaccia bread. |
