Maple Marinated and Glazed Pork Kebobs
Yield: serves 4
Cooking Time: 10 min
Preparation Time:
Ingredients
1 lb (500 g) Canadian Pork cubes (loin, leg or shoulder)
6 tbsp (75 mL) maple syrup
3 tbsp (50 mL) each olive oil and balsamic vinegar
2 shallots, thinly sliced
3 cloves garlic, minced
4 bay leaves, broken in small pieces
1 tsp (5 mL) each dried sage and
ground black pepper
Salt, to taste
1 zucchini, cut into 8 chunks
1 red pepper, cut in chunks
8 fresh pineapple chunks
Cooking Instructions
Place Pork cubes in a large plastic bag or in sealable container. Combine 1/4 cup (50 mL) maple syrup, 2 tbsp (25 mL) each olive oil and balsamic vinegar, plus shallots, garlic, bay leaves, sage, pepper and salt; mix well and pour over cubes. Close bag or container and marinate in the refrigerator, turning cubes occasionally, a minimum of 6 hours to a maximum of 24 hours.
Drain cubes, discarding marinade.
Thread cubes on metal or on wooden skewers which have been pre-soaked in water for 1 hour alternating with zucchini, red pepper and pineapple chunks.
Preheat barbecue on high; reduce temperature to medium. Place kebabs on grill; close barbecue cover and grill 10 to 12 minutes, turning often and basting with a mixture of 2 tbsp (25 mL) maple syrup, and 1 tablespoon (15 mL) each olive oil and balsamic vinegar.
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