Land and Sea Kabobs

Name: Land and Sea Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 kabobs.
Ingredients: 1 boneless pork loin chop (6 ounces), cut into 1-inch cubes; 4 cubes fresh pineapple (1-inch); 1 medium plum, quartered; 6 cubes papaya (1-inch); 4 uncooked jumbo shrimp, peeled and deveined; 2 tablespoons canola oil; 4 teaspoons lime juice; 1-1/2 teaspoons curry powder; 1 small garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon dried minced onion; 1/4 teaspoon grated lime zest

Teresa Lay of Elkhart, Indiana creates two flavor sensations in one easy recipe. Basting with lime and curry adds a flavor flourish to these impressive kabobs that you don’t want to miss!

Ingredients

1 boneless pork loin chop (6 ounces), cut into 1-inch cubes
4 cubes fresh pineapple (1-inch)
1 medium plum, quartered
6 cubes papaya (1-inch)
4 uncooked jumbo shrimp, peeled and deveined
2 tablespoons canola oil
4 teaspoons lime juice
1-1/2 teaspoons curry powder
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon grated lime zest

Directions

On two metal or soaked wooden skewers, alternately thread the pork, pineapple and plum. On two additional skewers, alternately thread papaya and shrimp. In a small bowl, combine the remaining ingredients; set aside.
On a greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until pork juices run clear and shrimp turn pink, turning and basting frequently with lime mixture.