Recipe #7 Chili Kabobs with Plums

Prep 15 minutes, Broil: 8 minutes
Makes 4 main dish servings

2 tsp chili powder
1 tsp ground cumin
1 tsp brown sugar
1/8 tsp ground red pepper (cayenne)
½ tsp salt
1 pork tenderloin (12 ounces) cut into 1 ½ inch rounds
8 small blue plums, pitted and cut in half - quarters if you use larger plums

4 -10 in all metal skewers
3 tablespoons apple jelly, melted in the Microwave about 1 minute

The taste of these Kabobs comes from adding the spice to the pork at the last possible moment and then cooking them over high heat - this seals in the juices and creates a contrast between the spicy outside and sweet taste inside. Basting the pork and plums with apple jelly at the end of the cooking only adds to the contrasting flavors.

Preheat BBQ or broiler. In a plastic bag add the first 5 ingredients. Pat pork dry with paper towels and toss them with the spice mixture to coat evenly
Thread pork and plums alternately on skewers. Place skewers on rack in broiling pan or on the top rack of the BBQ
Broil Kabobs approximately 7 minutes, turning once. Wait for about 5 minutes and then brush kabobs with half of the apple jelly, turn kabobs and brush with remaining apple jelly. Broil kabobs 20 seconds longer on each side, or until pork is browned and cooked through. Be careful not to over cook them.

Serve over a bed of steamed white rice and enjoy!

For those who collect cook books, this recipe is taken from page 244 of "The Good Housekeeping Step-by-Step Cookbook".