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Pork And Red Pepper Shish Kabobs

bbq, pork

1 pound pork tenderloin
2 sweet red peppers
3 tablespoons lemon juice
1 tablespoon chopped fresh rosemary; or
1/2 teaspoon dried rosemary
1 tablespoon Dijon mustard

Trim fat from pork; cut meat into 1-1/2 inch cubes. Halve red peppers; remove and discard seeds and ribs. Cut peppers into 1-1/2 inch squares. In bowl, mix together 1/3 cup olive oil, lemon juice, rosemary and mustard. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork and red peppers, stirring well to coat; marinate for at least 15 minutes. Drain and reserve marinade in saucepan. Alternately thread meat and red peppers onto 4 long or 8 short skewers. (If using wooden skewers, soak in cold water for 10 minutes before using to prevent scorching.) Broil or grill kabobs, turning every 2 to 3 minutes, for 10 to 12 minutes or until pork is no longer pink. Meanwhile, bring marinade to boil and brush on shish kabobs halfway through cooking time.

Contributor: Canadian Living - May, 1984

Yield: 4 servings

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