Pork and Sweet Potato Kabobs
1 Cup Lawry’s Herb & Garlic Marinade with Lemon Juice, divided
1 Teaspoon dried basil
1 Teaspoon crumbled dried rosemary
1 Pound boneless pork loin, cut into 1 ½-inch cubes
2 Small sweet potato, peeled and very thinly sliced (1/8-inch thick)
1 Medium onion, cut into wedges
1 EACH: red and green bell pepper, cut into 1-inch chunks
In a small bowl, mix together Herb & Garlic Marinade with basil and rosemary; reserve ¼ cup. Place remaining Marinade in large re-sealable plastic bag with remaining ingredients, except skewers; seal bag. Marinate in refrigerator for 30 minutes. Thread pork and vegetables onto skewers; discard used marinade. Grill or broil, turning and basting with reserved marinade until vegetables are slightly charred and pork is browned, about 15 to 18 minutes.
Recipe by: Holly Clegg.