APRICOT GLAZED PORK OR CHICKEN K-BOBS

APRICOT GLAZED
PORK OR CHICKEN K-BOBS

4 to 6 servings

 

  • 1
    to 1½ pounds boneless pork loin or boneless chicken breasts,
  •   cut into 1 to 1½-inch cubes
  • 1
    (12-ounce) jar apricot preserves
  • ¼
    cup apricot nectar or orange juice
  • 1
    to 2 tablespoon(s) butter or margarine
  • 1
    tablespoon lemon juice
  • 8
    to 12 cherry tomatoes
  • 8
    to 12 very small (pearl) red or white onions, peeled and blanched (see
    note)
  • 8
    to 12 cubes peeled fresh or drained canned pineapple
  • 4
    firm ripe fresh
    apricots, halved and seeds removed,
  •   or 8 canned apricot halves, well drained, or
    8 dried apricot halves
  • 1
    large green pepper or sweet red or yellow pepper, cored, seeded,
  •   and cut into 1-inch squares, or 1/3 of each
    pepper
  • 4
    to 6 long metal or wooden skewers

 

In
a small heavy saucepan, combine the first 4 ingredients; bring to a simmer over
moderate heat.  Or, combine ingredients
in a 2-cup glass measure; loosely cover with plastic wrap and microwave at HIGH
power 1 minute.  Place pork or chicken
cubes in a deep medium glass bowl; pour ½ 
to ¾ cup apricot mixture over meat, coating each piece well.  Marinate at room temperature at least 30
minutes (refrigerate for longer marinating time).  Reserve remaining marinade/sauce not used to
marinate pork or chicken to heat and serve with grilled k-bobs.

 

In
order, thread drained pork or chicken cubes, cherry tomatoes, onions, pineapple
cubes, apricot halves, and pepper squares (if using green, red, and yellow
pepper squares, disperse evenly on skewer), dividing evenly on skewers.   (If using wooden skewers, soak in water for
30 minutes prior to cooking.)  Reserve
marinade used for marinating to baste k-bobs while grilling.

 

Place
k-bobs on a grill rack in barbecue unit, about 6 inches above heat source, over
medium coals (ash gray and glowing) or at medium setting of a gas grill; grill
for about 10 to 12 minutes, turning and basting with marinade frequently. 

 

Or,
place k-bobs on a grill rack in a broiler pan; baste as previously directed,
and broil, about 4 to 6 inches from heat source, for 10 to 12 minutes, turning
and basting k-bobs frequently with sauce. 
In a small heavy saucepan, heat remaining sauce to boiling and serve in a
sauceboat to accompany k-bobs.  Garnish
k-bobs as desired.

 

Note: Microwave onions in hot
water to cover at HIGH power for 1 to 1½ minutes.  Or, bring water to boiling in a small
heavy saucepan over high heat; add onions and cook 2 to 3 minutes. Drain onions and
rinse in cold water to stop cooking action.

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