Grilling season does not
end with autumn leaves. These seasonal grilled kabobs feature
flavors and ingredients of fall and winter: fennel, sage, apples,
dried figs. Serve with baked sweet potatoes and green cabbage
slaw with Dijon vinaigrette.
Sage Pork
Kabobs with Figs, Apple, Fennel, and Onion
1 pound boneless pork
(shoulder, loin or pork leg), cut into 3/4-inch cubes
12 dried figs
3/4 cup dry red wine
2 apples, cored, cut into large cubes
1 fennel bulb, cut into 1-inch wedges
1 large red onion, peeled and cut into 1-inch wedges
12 fresh sage leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 tablespoon chopped fresh sage
Heat wine in microwave
45 seconds, pour over figs in small bowl. Let figs soak for 15
to 20 minutes.
Meanwhile, prepare a medium-hot
in covered, kettle-style grill.
Remove figs from wine;
reserving any remaining wine.
On long skewers, thread
pork cubes alternately with figs, apple, fennel, onion pieces
and sage leaves.
For basting mixture, in
small bowl stir together remaining wine, olive oil, vinegar,
garlic and chopped sage.
Grill kabobs directly
over fire for 3 to 5 minutes on each side, turning and basting
often, until pork, apples and fennel are nicely browned.
Serves 6.
Wine suggestion: Serve
with a slightly chilled Gamay Beaujolais; if you prefer a white
wine pour a lightly chilled Chardonnay.
