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Using metal skewers eliminates the need for soaking wood skewers - the meal also heats up and cooks food faster.
1.5 lbs (.68 kg) boneless pork loin cut into 1 1/2" chunks
3 oranges, sliced into 1/2" thick rounds
Baste
1 cup (240 ml) orange marmalade
1/2 cup (120 ml) orange juice with pulp
1/4 cup (60 ml) minced fresh ginger
2 Tbsp (30 ml) canola oil
1 Tbsp (15 ml) dried chives
1 tsp (5 ml) granulated onion
1 tsp (5 ml) minced garlic
salt & pepper to taste
Thread boneless pork loin chunks onto 4 metal skewers. Season the kebabs with salt and pepper. In a small bowl, whisk together baste ingredients.
Prepare your frill for medium-high heat, 325-375. Oil grill grates.
Place kebabs and orange slices on grill and baste kebabs every 5 minutes turning often. Remove from grill when the kebabs have reached 155F internal temperature (approx. 20 min.). Serve kebabs with grilled orange slices.
Prep Time: 5 Minutes
Cooking Time: 20 Minutes
Total Time: 25 Minutes