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Pork, Apricot and Red-Onion Kebobs

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“This is from Everday Food. Was just going to post for myself, but thought; why not share? My family is not too fond of onions so I think I will substitute sweet onions though. Have not tried yet, but plan on making this coming weekend.”

Ingredients Nutrition

  • vegetable oil, for grates
  • 14 cup apricot jam
  • 18 teaspoon cayenne pepper
  • 1 tablespoon water
  • coarse salt and pepper, to taste
  • 1 lb pork tenderloin
  • 8 apricots
  • 1 small red onion, cut into 2-inch wedges, layers separated


  1. 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).
  2. Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low heat until jam is liquified; season with salt and pepper.
  3. 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; brushing with basting sauce, until pork is cooked through and apricots begin to char.

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