Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork.
Keyword: kabobs, summer
Skill Level: Intermediate
1teaspoonfinely chopped fresh rosemary leaves
1/2lbdark-orange sweet potatoespeeled, cut into 8 pieces
1/2lbpork tenderloincut into 1-inch pieces
1small zucchinicut into 8 slices
Onion and garlic to taste
1green bell pepper
1red bell pepper
1yellow 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.