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Chef George Duran is the author of Take This Dish and Twist it, as well as the host of the Food Network show Ham on the Street. This week, he shares his take on Sweet and Sour Kebabs.

Sweet & Sour Kebabs

Kebab Preparation

• 1 tablespoon rice vinegar
• 1 tablespoon apricot preserves
• 1 teaspoon tomato paste
• ½ teaspoon chili powder
• Non-stick cooking spray
• 1 (1-pound) pork tenderloin
• Kosher salt or table salt and freshly ground black pepper, to taste
• 2 medium apples (Fuji or Granny Smith), cored
• 6 skewers
• Orange slices (optional)


To make the glaze, mix together the rice vinegar, apricot preserves, tomato paste, and chili powder and set aside. Preheat the grill. Soak 6 wooden skewers in a bowl of warm water. Cut the pork tenderloin into 1-inch cubes and season with salt and pepper. Cut the apples into the same size pieces. Skewer the pork and apple pieces, alternating them, until you have filled 6 skewers. Spray the grill with the non-stick cooking spray. Grill the kebabs until the pork is cooked through, about 3 minutes on each side. Brush a generous amount of glaze on each kebab and cook for 30 seconds more on each side. Serve immediately. The recipe yields 6 kebabs.