Pork and Peach Kabobs
Miz Helen's Kitchen
Ingredients
Makes 6 to 8 Kabobs
Serves 4
2 pounds Pork Loin, cubed
3 to 4 Peaches, seeded, cut in wedges
1 to 2 white or red onions, cut in wedges
1 teaspoon salt
1 teaspoon pepper
1 cup peach jam
5 tablespoons rice vinegar
3 tablespoons fresh ginger, grated
Directions
Salt and pepper the cubed pork and set aside.
In a small stew pot, stir together the peach jam, vinegar and ginger, mix well.
Bring the jam mixture to a boil and remove from heat, let set for 15 minutes
To string the Kabobs, place peach wedge, pork cube, and onion wedge on a skewer.
Use 1/2 of the glaze for basting the Kabobs and reserve the other half for serving.
Baste the Kabobs with the glaze twice before turning and twice after turning.
These Kabobs will cook in about 4 minutes on each side.
Serve the glaze on the side.
Enjoy!