Curried Pork and Orange Kabobs -George Foreman or Outdoor Grill

I saved this recipe for Curried Pork and Orange Kabobs as soon as I saw that they added chunks of orange to the skewers, loved that different idea! While it calls for a naval orange I used a clementine... Why? Say it with me now... Because that's what I had on hand-right. The directions really don't say what we're supposed to do with the orange once it's cooked, so I tried it three ways: I ate it whole with a piece of meat and that was good. I took a bite of the flesh of orange with some meat and that was messy but very good. And finally, I squeezed the orange juice over the meat and discarded the rest, that was very good too. This would be a fun recipe if you have an abundance of nice big colorful peppers:@)

I used my George Foreman Grill and that worked out fine. Substituting chicken for the pork would be a nice idea too. 

Leftovers? Serve over rice, just squeeze the OJ over everything. Or, wrap in a tortilla with a little sour cream and cheddar cheese.

Curried Pork and Orange Kabobs-from Taste of Home

1/2 C canola oil

2 Tblsp minced dry onion

1 clove garlic, minced

1-2 Tblsp curry powder-I used 1 1/2

1/2 tsp cumin powder

1/2 tsp cinnamon

1/2 tsp coriander powder-I didn't have this

1 1/2 lbs pork tenderloin, cut into 1" chunkss-I had boneless pork chops

1 large sweet red pepper, cut into 1" pieces

1 large orange or yellow sweet pepper, cut into 1" pieces

1 small onion, cut into 1" pieces

1 naval orange, cut into 1" chuncks

1. Mix oil, onion, garlic and spices in bowl, reserve half for basting later.
2. Add meat, veggies and orange to oil mixture, let sit for a few minutes, then thread onto skewers.
3. Grill kabobs, covered, over medium heat for 10-15 minutes or until cooked through. Basting frequently with reserved oil mixture during the last 4 minutes of grilling.

Eat well and have a happy day:@)

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