6 Grilled Pork & New Potato Kebabs

The smoky smell from the grill fills the fresh, night air. The colors of the setting sun are reflecting off the bridge and the water has calmed to a gentle lap. A chorus of frogs sings out from the reeds further down the river, everything is winding down from the busy day. It's finally warm enough to sit outside with a glass of wine, listening to the cracks of the meat cooking on the grill, and talk about the day.

This dish is going to be one of our summer staples. Lean pork marinated in a tangy, almost teriyaki flavored sauce, mixed with the smoke from the grill and just the slightest hint of rosemary. I'm in love.

The potatoes get roasted edges and seem to caramelize into crunchy on the outside, soft on the inside little bites. We've already decided next time we're adding onion and zucchini to the mix. Maybe even tomatoes!

It's the perfect light meal after a long day outside or an excuse to get outside after a long day at work. Lean back in your chair, look up at the stars and toast to spring.

Grilled Pork & New Potato Kebabs

(Serves 2)

Ingredients:

2 thick-cut, boneless pork chops, cut into bite sized pieces
1/4 cup soy sauce
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons worcestershire sauce
1 bunch of fresh parsley, chopped + stems removed
1 teaspoon dijon mustard
1 teaspoon black pepper
1 teaspoon chopped garlic
6 new red potatoes
rosemary sprigs

Directions:

1.  In a large ziplock bag add the soy sauce, olive oil, red wine vinegar, lemon juice, worcestershire sauce, parsley, mustard, black pepper, garlic and pork chop pieces.  Shake well and refrigerate for at least an hour, turning over often.

2.  Fill a large pot with water and bring to a boil.  Cut the new potatoes in half and cook until just fork tender.  Drain the water and let the potatoes cool off a bit.

3.  Fire up the grill to 350 degrees F.  Using metal skewers, alternate pork and potato about 4 pieces of pork, 3 of potato per skewer (if you have room).  Lay the skewers on the grill and rest a rosemary sprig on top.  Close the lid, and grill for about 6-7 minutes on each side basting with the leftover marinade when you flip them over ...if you're like me and prefer them well done go for more of 8 minutes.

4.  Discard the marinade, and serve with extra veggies, rice, or just as is.  Enjoy!

(Slightly adapted from Family Circle)


Nutrition Per Skewer:

(Disclaimer: This is just a rough estimate, I'm not a nutritionist or dietician. Roger that.)