Pork And Mushroom Kabobs

• 12 oz pork tenderloin cut into one inch cubes
• 2 shallots finely chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chilli powder
• 1 tsp curry powder
• 1 tsp lemon grass finely chopped
• 1/4 tsp. black pepper
• 6 oz fresh shiitake, crimini,or button mushrooms stems removed
• 1 medium sweet green pepper cut into 1 inch pieces
• 1 small red onion cut into 1 inch wedges
• 4 tsp olive oil
• hot cooked rice

1. Place pork cubes in a plastic bag set in large bowl;set aside. In a small bowl combine the shallots, lime juice, 1 tablespoon olive oil, chilli powder, curry powder, lemon grass, and black pepper. Pour mixture over meat and seal bag. Turn bag to coat meat well. Marintate in fridge for one hour to four hours turning bag occasionally. Drain pork and discard marinade.
2. Alternately thread the pork, mushrooms, sweet pepper, and oinion on eight 8 to 10 inch metal skewers, leaving a 1/4 inch space between pieces. Lightly brush vegetables with olive oil.
3. Grill on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or untill meat is tender, juices run clear and vegetables are tender. Serve with hot cooked rice.

pork tenderloin, shallots, lime juice, olive oil, chilli powder, curry powder, lemon grass, black pepper, fresh shiitake, sweet green pepper, red onion, olive oil, rice

Taken from www.epicurious.com/recipes/member/views/pork-and-mushroom-kabobs-1262954 (may not work)