Food

These kebabs from culinary adventurer Christian Pritchard take on a flavourful twist and are great to serve alongside some roasted veggies or to top off a fresh salad.

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 cloves garlic, minced
1/2 teaspoons ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
2 cups red pearl onions, peeled and blanched
1 large sweet red pepper, cut into 1 1/2 inch pieces

Preparation

1. In a bowl, combine the first seven ingredients.
2. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting.
3. Add pork to bag and turn to fully coat.
4. Cover and refrigerate for 1-4 hours.
5. Drain and discard marinade.
6. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper.
7. Grill, uncovered, over medium high heat for 3 minutes on each side. Baste with reserved marinade.
8. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

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Smokey Paprika Shrimp Kebabs
Grilled Pound Cake with Pears and Clementines
Veggie Trio Roasted in Foil
Winter BBQ with Ted Reader