Spicy Apricot Glazed Pork Kabobs:
1 pound boneless pork loin, cut
1 (10 ounce) jar apricot preserves
4 tablespoons orange liqueur or orange juice
4 tablespoons butter
1 Tsp orange zest
1/8 Tsp of Cayenne Pepper
Stir together apricot preserves, orange liqueur or Orange juice, Zest and butter. Simmer in a mall saucepan until butter is melted. Place pork cubes in a heavy plastic bag. Pour 3/4 cup apricot mixture over to coat. Add the Cayenne mix it around in Marinates at least 30 minutes.
Thread pork onto 4 to 6 skewers (if using bamboo, soak skewers in water for 20 to 30 minutes before using). I like to grill my veggies separate from the meat
Grill to 145F-160F, When Grilling it is always nice to have a little pot on the grill so that your sauce is warm. Baste the kabobs with the marinade. If marinade needs to be thined out use the orange juice. Use the remaining apricot sauce on the table make sure you temp the sauce at 170F before serving. This makes sure the bacteria is killed in the sauce.
Variations: Have used Bourbon and Southern Confort with the orange juice
