Smoky barbecue sauce paired with sweet orange marmalade and pungent horseradish sauce turn tender pieces of pork into a sweet and savory treat in every single bite!
Yield: 8 kabobs
Preparation Time: 15 min and Cook Time: 15-25 min
Place pork and peppers in a gallon size sealable plastic bag. Stir together the barbecue sauce, marmalade and horseradish. Measure 2/3 cup and pour over the pork and peppers. Seal the bag and make sure the sauce is covering all of the meat. Marinate for at least 30 minutes. For the remaining sauce, set aside 1/2 a cup for basting and the remainder can be served with the meal.Thread pork and peppers onto skewers alternating from one to the other. If using bamboo skewers, soak in water for 30 minutes before grilling to prevent burning.Place kabobs on grill over medium hot coals or medium high heat; brush generously with basting sauce. Grill and turn to evenly brown, brushing frequently with additional basting sauce until done, about 10 to 12 minutes. Discard any leftover basting sauce.Serve skewers with remaining sauce.
Oven Method:Preheat the oven to 425 degrees F. Place the kebabs on a baking sheet fitted with a rack and bake in the preheated oven for 20-25 minutes, turning the skewers once halfway through and baste with sauce.
Please note that some ingredients and brands may not be available in every store.
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