A sweet and savory marinade brings out the best in pork, as these grilled kabobs prove. They’re a super supper, easy to prepare and fun to serve to company. The pork is tasty grilled with onion wedges.
—MARY LOU WAYMAN SALT LAKE CITY, UT
PREP: 15 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 6 SERVINGS
1/2 cup reduced-sodium soy sauce
1/4 cup chili sauce
1/4 cup honey
2 tablespoons olive oil
2 tablespoons finely chopped onion
2 teaspoons curry powder
2 pounds boneless pork, cut into 1-inch cubes
3 medium onions, cut into 1-inch wedges
1. In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate 3 hours or overnight.
2. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread pork and onions.
3. Grill, uncovered, over medium heat 5 minutes; turn. Baste with reserved marinade. Continue turning and basting 10-15 minutes longer or until meat is tender.