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Enjoy the tangy taste of the Caribbean with these great kabobs!1 jar (9 ounces) Major Grey's chutney
1/2 cup firmly packed Dierbergs brown sugar
1/4 cup stone ground mustard
1/4 cup Dierbergs dark rum
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
2 red bell peppers, seeded and cut into 1-inch pieces
1 red onion, cut into wedges
1 medium zucchini, sliced 1-inch thick and halved
Wooden skewers, soaked in water for 30 minutes
Dierbergs olive oil In work bowl of food processor fitted with steel knife blade, combine chutney, brown sugar, mustard, and rum; process until smooth. Place in small saucepan; bring to a boil over medium-high heat. Remove from heat; reserve about half of the glaze for serving with kabobs. Alternately thread pork and vegetables onto skewers; lightly brush with olive oil. Place skewers on grid over medium-high heat; cover and grill, turning and basting with remaining glaze until meat is browned and vegetables are crisp-tender, about 10 minutes. Serve with reserved glaze.
Makes 6 servings Servings: Per serving Calories: 393 Cholesterol: 48 mg
Fat: 6 g
Sodium: 543 mg
Carbohydrates: 55 g
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