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RASPBERRY CHIPOTLE PORK KEBABS
Makes 4–8 servings
Ingredients:
450 g / 15.8 oz
boneless pork loin, cut into cubes (2.5 cm / 1 inch)
30 ml / 2 tbsp
Pit Boss Raspberry Chipotle seasoning
15 ml / 1 tbsp
olive oil
15 ml / 1 tbsp
honey
30 ml / 2 tbsp
apple cider vinegar
3
bell peppers, a variety of color, cut into pieces (2.5 cm / 1 pouce)
1
red onion, cut into chunks
8
wood or metal skewers (30 cm / 12 inch)
Directions:
1.
In a medium bowl, whisk together apple cider vinegar, Pit Boss
Raspberry Chipotle seasoning, olive oil, and honey. Add the
cubed pork loin to marinade and toss to coast. Cover with plastic
wrap and let marinate for 30 minutes–1 hour.
2.
Once meat is marinated, remove from marinade and thread
cubed pork loin onto the skewers, alternating with pieces of bell
pepper and red onion.
3.
Light your ceramic charcoal barbecue to 205°C / 400°F. Grill
kebabs directly on the grill, turning often, until all sides of
the meat is well browned and vegetables are tender (about 15
minutes).
4.
Serve immediately.
NOTE: If using wood skewers, soak in water for 30–45 minutes prior
to use.
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