Categories: GRILLING

Ingredients

• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 lime, finely grated zest
• 3 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon crushed red pepper
• 2 pork tenderloins, about 12 oz each, trimmed, cut into 1 1/2-inch pieces
• 2 ripe but firm mangoes, peeled, pitted, cut into 1 1/2-inch cubes
• 2 red bell peppers, stemmed, seeded, cut into 1 1/2-inch squares
• Salt and Pepper

Directions

1. Make glaze: Combine honey, soy sauce, zest, lime juice, chili powder and crushed red pepper in a pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring, until slightly thickened, about 5 minutes. Let cool slightly.

2. Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, mango and peppers, alternating, on 8 large metal skewers, leaving some space between pieces. Place on a baking sheet and season generously with salt and pepper. Brush with glaze. (Discard any leftover glaze).

3. Oil grill. Place kebabs on grill, reduce heat to medium-high, close lid and grill for 6 minutes. Turn kebabs and grill into peppers are lightly charred and pork is cooked through, about 6 minutes longer.

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