Grilled Pork and Sweet Potato Kabobs
Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1/3 cup orange marmalade
- 1 teaspoon finely chopped fresh rosemary leaves
- 1/4 teaspoon salt
- 1/2 lb dark-orange sweet potatoes peeled, cut into 8 pieces
- 2 tablespoons water
- 1/2 lb pork tenderloin cut into 1-inch pieces
- 1 small zucchini cut into 8 slices
- Onion and garlic to taste
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) and each of the peppers alternately, leaving 1/4-inch space between each piece.
Cover and grill kabobs over medium heat 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.
For the best flavor in this recipe, purchase dark orange sweet poatoes, often called yams at the grocery store.
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Serving: 1g | Calories: 360kcal | Carbohydrates: 55g | Protein: 28g | Fat: 4.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 370mg | Potassium: 0mg | Fiber: 3g | Sugar: 37g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg