Apricot Glazed Pork Kebabs

Although these are best on the BBQ (sorry to those Northerners  whom we love dearly and do not have the BBQ out all year long), the meat chunks could be pan fried (wok style if you have one) and finished in the oven. Here is an easy recipe that can be made in just 15 min. (allow 30 min. for marinating first).

Need: *see note about skewer sticks below


1 jar (8-10 oz.) of organic apricot preserves or jam
2 Tbsp Tamari (wheat-free soy sauce) or soy sauce for those who can eat wheat
1 Tbsp lemon juice
2 garlic cloves, minced
2 lbs. pork tenderloins, trimmed well and cut into 2-inch pieces
1 tsp. salt
1 tsp. freshly ground pepper


*While preparing above ingredients, soak bamboo skewer sticks (for kebabs) in water. This avoids the stick burning on the BBQ. I find that the sticks fit best in an oblong baking dish.

Simple, whole ingredients yielding a slightly sweet and tasty end result

I prefer to marinate everything in glass, it is best for flavor and for health (as opposed to plastic baggies or containers)

Thread meat onto skewers carefully

Heat preserves on stove in small sauce pan until warmed through. Stir in Tamari (or soy sauce), lemon juice, garlic, salt and pepper. Set aside about 1/3 cup of sauce. Dump remainder of sauce into small glass container or bowl with pork to marinate at room temp. for about 30 min. Thread pork evenly onto skewers. Grill for about 4 minutes on each side while basting with the set aside apricot marinade, until desired cook temp. is achieved for your pork. If you cannot grill, heat large, heavy pan on stove to medium. Add your favorite healthy oil, brown pork (not on skewers) and baste again before finishing in an oven at 375 degrees F. for about 5 min, or until meat is cooked to your liking.

A delicious, light centerpiece to your meal