Honey Mustard Pork Kabobs

Ingredients

• 3  bell peppers assorted cut into 1-inch pieces
• 2 teaspoons seasoned pepper black
• 1.7 lb honey mustard pork loin trimmed cut into 1 1/2-inch pieces
• 3 small onions red quartered
• 6 servings garnish: thyme sprigs fresh
• 72 inch metal skewers 
• 72 inch metal skewers 

Equipment

• whisk
• grill
• ziploc bags
• skewers
• wooden skewers

Directions

1. Soak wooden skewers in water 30 minutes to prevent burning.
2. Thread pork, peppers, and onions alternately onto skewers.
3. Sprinkle kabobs evenly with seasoned pepper; lightly coat with cooking spray.
4. Grill kabobs, covered with grill lid, over medium heat (300 to 35
5. to 8 minutes on each side or until done.
6. Garnish, if desired.
7. Cajun Turkey Kabobs: Substitute 1 1/2 lb. turkey tenderloin for pork loin and 2 Tbsp. Cajun seasoning for seasoned pepper. Proceed with recipe as directed.
8. Caribbean Pork Kabobs: Substitute 1 1/2 lb. pork tenderloin for pork loin and 2 Tbsp. Caribbean Jerk seasoning for seasoned pepper. Proceed with recipe as directed. Squeeze juice from 1 large lime over kabobs just before serving.
9. Spicy Chicken Kabobs: Substitute 1 1/2 lb. chicken tenderloin for pork loin.
10. Whisk together 1/3 cup peanut butter, 1/3 cup water, 1/4 cup soy sauce, 3 Tbsp. brown sugar, 3 minced garlic cloves, 1 Tbsp. grated lime rind, and 1 tsp. dried crushed red pepper flakes.
11. Place chicken in a large zip-top plastic bag; pour peanut butter mixture over chicken. Seal bag, and chill at least 30 minutes or up to 4 hours.
12. Remove chicken from marinade, discarding marinade. Proceed with recipe as directed.