Sweet & Spicy Kabobs
Lord Honey, I can't wait for y'all to try my "Sweet Tater & Spicy Pork Kabobs". I mean sweet taters and pork go together like pancakes and syrup--in other words--perfectly. And what could be better than havin' 'em together on a stick--with a spicy rub and sticky, sweet glaze.
Sweet Tater & Spicy Pork Kabob
Jason Smith, FNS
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 lbs. boneless pork loin chops cut into 2-inch pieces
1 large sweet onion, cut into 1 1/2-inch chunks and layers separated
8 (12-inch) bamboo or metal skewers
4 Tbsp olive oil
1 tsp onion powder
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper
1/2 tsp ground sage
2 TBSP brown or Dijon mustard
6 TBSP honey
2 TBSP bourbon (optional)
· Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring to a boil over medium high heat. When boiling begins, set your timer to 5 minutes. Cook until timer goes off or until potatoes are nearly cooked but still firm. Immediately drain and transfer to a bowl to cool.
· While the potatoes are cooling, prepare the spice rub and glaze.
In a small bowl, mix the olive oil, onion powder, garlic powder, chili powder, salt, pepper, crushed red pepper and sage.
In a separate bowl, whisk together the mustard, honey and bourbon. Set aside.
· Toss the pork in half of the spice mixture. Toss the potatoes and onions in the rest of the spice mixture.
· Thread the pork, sweet potatoes, and onions onto the skewers in that order. Continue threading with this pattern until skewer is full. Brush the skewered food with half of the glaze.
· Pre-heat the grill on medium heat. Grill the pork skewers for about 8 minutes, turning frequently, or until pork is cooked through. (internal temp should be 165°)
· Remove from the grill and brush with the rest of the honey glaze.
Tip: Soak the bamboo skewers in water for 30 minutes prior to using to prevent burning.
You can substitute pork for chicken breast.