Watermelon and pork make a surprisingly delicious combination in this kabob recipe. Serve over brown rice and with a spinach salad to round out this healthy meal.

INGREDIENTS

MARINADE:

  • 6 tablespoons brown sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons diced red onion
  • 3 cloves garlic, minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon ground thyme
  • freshly ground pepper, to taste

KABOBS:

  • 1-1½ lbs. lean pork tenderloin, cut into 1-inch cubes (approx. 38-40 pieces)
  • 32 (1-inch) cubes watermelon
  • 16-24 (½-inch) zucchini rounds
  • 16 (1-inch) pineapple chunks, fresh or canned
  • 24 (1-inch) yellow and/or orange bell peppers
  • cooking spray
  • toasted sesame seeds

Makes 8 kabobs.

RECIPE

  1. Combine all of the ingredients for the marinade in a mixing bowl. Pour into a zip-lock bag and add pork pieces. Seal bag, mix thoroughly, and refrigerate for at least one hour, turning bag on occasion.
  2. Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2-3 zucchini rounds, 2 pineapple chunks, and 3 peppers on each of 8 skewers, alternating the order. (If using wooden skewers, be sure to soak them in water for a half-to-one hour before assembling so they don’t burn on the grill.)
  3. Prepare the outside grill. Spray cooking surface with cooking spray, then place kabobs on grill. Grill for 12-15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Discard remaining marinade when done. Garnish kabobs with sesame seeds.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...