Russian Pork and Plum Kabobs

These are perfect with grilled pita pockets.

PREP: 15 minutes plus marinating

GRILL: 15 to 20 minutes

MAKES: 6 main-dish servings

¼ cup raspberry vinegar

1 tablespoon ground coriander

1 tablespoon dark brown sugar

1 tablespoon olive oil

1 tablespoon grated onion

1 ½ teaspoons salt

½ teaspoon coarsely ground black pepper

teaspoon ground cloves

2 pounds boneless pork loin, trimmed and cut into 1 ½-inch chunks

6 (12-inch) metal skewers

5 medium plums, each cut into quarters

¼ cup plum jelly

2 tablespoons chopped fresh cilantro (optional)

1. In zip-tight plastic bag, combine vinegar, coriander, brown sugar, oil, onion, salt, pepper, and cloves. Add pork chunks, turning to coat. Seal bag, pressing out as much air as possible. Place bag on plate; refrigerate 1 hour to marinate, turning once.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Onto skewers, alternately thread pork chunks and plum quarters. Place skewers on hot grill rack; cook until pork just loses its pink color throughout, 15 to 20 minutes, turning occasionally and brushing pork and plums with plum jelly during last 3 minutes of cooking.

4. To serve, arrange kabobs on large platter; sprinkle with cilantro, if you like.

EACH SERVING: About 425 calories, 32g protein, 18g carbohydrate, 25g total fat (9g saturated), 76mg cholesterol, 350mg sodium