DIRECTIONS

In a medium bowl, toss together the pork, oil, garlic, and Cajun seasoning until meat is evenly coated; let stand for 15 minutes at room temperature.

Heat the gas grill to medium high (450 F) and oil the grates.

Meanwhile, assemble the kebabs: Thread the pork, grapes, onion, and peppers onto a skewer, alternating the ingredients to create an attractive pattern. Place on a tray. Repeat with the remaining ingredients to make 4 kebabs.

Grill the kebabs covered, until lightly charred underneath. Turn, cover, and grill 5 minutes more. Transfer kebabs to a platter and serve with lemon wedges.

Ingredients

1 pound boneless pork sirloin or pork loin, cut evenly into 20 cubes (about 3/4 inch)
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and finely grated
2 tablespoons Cajun seasoning
16 large green California grapes
1 medium red onion, peeled, quartered lengthwise; each piece halved crosswise
1 small yellow bell pepper, trimmed and cut into eight ¾-inch squares
Lemon wedges, for serving

DIRECTIONS

In a medium bowl, toss together the pork, oil, garlic, and Cajun seasoning until meat is evenly coated; let stand for 15 minutes at room temperature.

Heat the gas grill to medium high (450 F) and oil the grates.

Meanwhile, assemble the kebabs: Thread the pork, grapes, onion, and peppers onto a skewer, alternating the ingredients to create an attractive pattern. Place on a tray. Repeat with the remaining ingredients to make 4 kebabs.

Grill the kebabs covered, until lightly charred underneath. Turn, cover, and grill 5 minutes more. Transfer kebabs to a platter and serve with lemon wedges.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 250 Calories; Protein 23 g; Carbohydrate 13 g; Fat 10 g (36% Calories from Fat); Saturated Fat 2 g (7% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 350 mg; Fiber 1 g.