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.
- 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
- 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.
- 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.
- 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.)
- 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.