Glazed Pork & Carrot Kebabs
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup apricot preserves
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh ginger, grated
- 3 carrots, cut into 1-1/2-inch pieces
- 1 1⁄4 boneless pork loin, cut into 1-1/2-inch pieces
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Whisk together the preserves, vinegar, and ginger. Boil the carrots until barely tender, about 5-6 minutes; drain.
- Thread the carrots and pork onto 6" skewers; place on foil-lined rimmed baking sheet. Brush the kebabs with the 1 tbsp oil and season with salt and pepper. Broil until cooked through, 5-6 minutes, basting with apricot mixture during the last 3 minutes of cooking. Serve with couscous.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>