Tuesday, June 9, 2009

Tasty Tuesdays: Grilled Pork Kebabs with Peaches and Red Onions

With bathing suit season upon us, Mark and I have been trying to do starch free dinners during the week. We've been doing pretty well with it so far. I started with the whole pureed cauliflower as a sub for mashed potatoes thing and when it went over pretty well, I decided maybe it's not so bad to go starch-less one or two nights a week. Sometimes, I get a creative cooking block and can't think of how to add a little punch to our two veggie one lean protein meal. That's when kebabs come in handy. Our house is kebab central these days. There are many plusses to cooking kebabs. First, it's just fun to say! Also, it makes for very easy kitchen clean up - typically no pots. The cooking time is pretty quick since everything is about the same size. The ingredients usually are very colorful which makes a meal seem more exciting and flavorful. Finally, you can put a lot of different flavors together and it almost always works.

A few of our go-to kebabs: Meditteranean Chicken with Zucchini and Squash, BBQ Pork with Pineapple, Bell Peppers, and Red Onions, Spiced Rubbed Pork with Corn and Onions (lots of paprika and cumin and a hint of brown sugar).

Tonight we're going to try Bourbon and Balsamic Marinated Pork with Peaches and Red Onions.

I don't have a recipe, so it's kind of a "wing-it" concoction so far. Here goes -

1 lb. pork loin, cubed

4 large peaches, peeled, halved, and pitted (about 12 ounces)
1 large red onion, Quartered
1/4 cup balsamic vinegar

bourbon to taste

brown sugar, to taste

2 tbsp lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine vinegar through pepper in sauce pan. Simmer until sugar has dissolves and liquid has thickened slightly. Brush on prepared skewers. Grill 10-15 minutes or until pork is done.

Eeekkk!! It's kind of scary to cook with no recipe, but I'm excited to see how it comes out.

Hope it's just peachy!


  1. Jennifer, How did it turn out?

  2. Hi Sharon.

    It was great! I added a little triple sec to the sauce as well. I wish I would have marinated it overnight for extra flavor. Also, I recommend doubling the sauce and using half as a marinade and half as a dipping sauce.



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