Apricot Glazed Pork Kebobs Food

APRICOT HABANERO PORK CHOPS

Steps:

• For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
• Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
• Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
• Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
• For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
• Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

PORK, APRICOT, AND RED-ONION KEBABS

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.

APRICOT GLAZED PORK KABOBS

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.

APRICOT GLAZED PORK KEBOBS

Steps:

• Preheat grill to medium-high heat.
• Place preserves in a 2 cup glass measure, and microvave on high for 1 minute, stirring after 30 seconds.
• Stir in soy sauce, lemon juice, and garlic.
• Place3/4 cup of the preserves mixture along with the pork in a zip-loc plastic bag, and seal.
• Marinate at room temperature for 30 minutes.
• Remove pork from bag, and discard marinade.
• Thread pork evenlyonto 8 (8 inch) skewers.
• Sprinkle pork evenly with salt, and pepper.
• Set aside the remaining 1/4 cup apricot mixture.
• Place pork on a grill rack coated with cooking spray, and baste with half of the remaining apricot mixture, and grill for 3 1/2 minutes.
• Turn pork over, and baste with remaining other half of remaining apricot mixture, and grill for 3 1/2 minutes or until desired degree of doneness.
• Remove pork from grill, and brush with remaing 1/4 cup apricot mixture that was set aside.

APRICOT-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.