Honey-Chipotle Pork Kabobs

Honey-Chipotle Pork Kabobs

  • TOTAL PREP TIME60 minutes
  • SERVINGS6
  • DEGREE OF DIFFICULTYEasy

Ingredients

  • 1 pound New York (top loin) pork chops about 1 inch thick, cut into 1-inch cubes
  • 1 orange-fleshed sweet potato (about 12 ounces), cut into 1-inch cubes
  • 12 ounces small red potatoes or white potatoes, about 1 inch in diameter (or halved if 2 inches in diameter)
  • Salt to taste
  • 1/2 cup barbecue sauce purchased or homemade
  • 1/2 cup honey
  • 3 canned chipotle chiles in adobo sauce minced, or more to taste
  • 12 scallions white and light green parts only, cut into 1-inch pieces
  • 1/2 cup goat cheese crumbled
  • 1 tablespoon fresh cilantro chopped
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Preparation

Place sweet potatoes and red or white potatoes in a medium saucepan, cover with cold water by 1 inch, and season water with salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are cooked but still firm, 3 to 5 minutes. Drain and set aside to cool slightly.

Meanwhile, in a small bowl, combine barbecue sauce, honey and chipotles. Divide mixture in half and set both batches aside.

Thread pork, sweet potatoes, potatoes and scallions onto 8 12-inch skewers (pre-soaked in water if wood or bamboo). Prepare a grill to medium-hot heat and thoroughly oil the grate. Cook 2 1/2 to 3 minutes on each side, brushing with one batch of the sauce each time you turn, cooking until all 4 sides are charred, pork is cooked through, and the sauce is used up, about 10 minutes. Transfer skewers to a platter and set aside to rest 3 minutes.

Sprinkle skewers with cheese and cilantro. Serve hot with the remaining batch of sauce on the side.


Serves 4

Nutritional Information per Serving (2 skewers)

Morris and Bohrn Families

Meet the Morris and Bohrn Families

Sedgwick, Kansas

We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.

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