Pork Apricot And Red Onion Kebabs Recipes

Steps:

• Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
• Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
• Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Steps:

• In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

Steps:

• In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
• Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
• Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
• Preheat a grill or grill pan to medium.
• Thread the chicken, plums and onion onto 8 skewers.
• Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
• Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
• Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
• Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

Steps:

• Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
• Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
• Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Steps:

• Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
• Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
• Heat remaining apricot sauce to boiling and serve alongside kabobs.