Hot and spicy pork kabobs

8 servings

Ingredients

Quantity Ingredient
1 teaspoon Sesame oil
⅛ cup Dried onions; minced
3 tablespoons Lemon juice
1 tablespoon Fresh parsley; minced
1 tablespoon Fresh rosemary; crushed
1 large Garlic clove; minced
½ teaspoon Kosher salt
½ teaspoon Dried marjoram
¼ teaspoon Black pepper
¼ teaspoon Cayenne pepper
¼ teaspoon Ground ancho pepper
2 pounds Pork loin; 1-inch cubes
16 Bamboo skewers; soaked in water

Directions

In a ziplock bag combine the first eleven ingredients; add the pork and toss to coat evenly. Refrigerate overnight. Prepare grill for the direct cooking method. Remove the pork from the ziplock bag and drain. Discard the remaining marinade. Thread the pork on the bamboo skewers, leaving a ¼ inch gap between pork cubes.

Place skewers on the grill over medium-hot coals. Grill for 12-14 minutes, turning often. Serve with the Barbeque Man Thai BBQ Dip.

NOTES : Can marinate for up to 48 hours refrigerated Recipe by: Larry Gerber

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