BUSHA'S PORK KEBABS

BUSHA'S PORK KEBABS

Ingredients
1 pound pork loin roast, boneless OR tenderloin, cut into 1 1/2-inch cubes
1/4 cup soy sauce, reduced-sodium 
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard, OR 1/2 teaspoon Chinese Five Spice
1 small red bell pepper, OR orange bell pepper, cut into 1-inch squares*
6 ounces shiitake mushrooms, OR white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
1/4 cup Busha Browne's Original Hot Pepper Jelly, OR Busha Browne's Orange Marmalade, melted
8 skewers

Directions

1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
3. Remove pork from marinade, reserving marinade. 
4. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. 
5. Brush or drizzle with reserved marinade.
6. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. 
7. Brush kabobs with the melted Busha Browne's Jelly/Marmalade. 
8. Continue to grill for 3 to 10 minutes more or until tender. 
9. Let rest 3 minutes before serving. 

4 servings (2 kabobs each)