These pork and vegetable kabobs get an island air from mango chutney and a liberal dose of Pickapeppa sauce, a much milder version of its famous relative, Tabasco Sauce. Cool the fire with slices of mango and lime.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
grill:
12 mins
total:
27 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut corn crosswise into 1-inch pieces. In medium saucepan cook corn pieces in small amount of boiling water for 3 minutes; drain and rinse with cold water. Meanwhile, cut tenderloin into 1-inch-thick slices.

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  • For kabobs, on long metal skewers alternately thread tenderloin, onion, squash or tomatillos, and corn. In small bowl combine chutney, Pickapeppa sauce, oil, and water; set aside.

  • Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until no pink remains in the pork and the vegetables are tender, turning once and brushing with the chutney mixture during the last 5 minutes of grilling. Makes 4 servings.

Tips

Cook corn as directed. Drain and chill for up to 24 hours. To serve, assemble kabobs and continue as directed.<

Nutrition Facts

252 calories; fat 7g; cholesterol 60mg; saturated fat 2g; carbohydrates 27g; insoluble fiber 3g; protein 21g; vitamin a 30.9RE; vitamin c 7.7mg; sodium 127mg; calcium 20.2mg; iron 1.8mg.
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