Make-It-Mine Pork Kabobs

• 1 pound pork loin roast boneless OR tenderloin, cut into 1 1/2-inch cubes
• 1/4 cup soy sauce reduced-sodium
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger root grated
• 1 teaspoon dijon
• 1/2 teaspoon five-spice
• 1 red bell pepper small, OR orange bell pepper, cut into 1-inch squares*
• 6 ounces shiitake mushrooms OR white mushroom caps, halved if needed*
• 1 zucchini small, halved lengthwise and cut into 3/4-inch pieces*
• 1/4 cup pepper jelly OR orange marmalade, melted

1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
3. Remove pork from marinade and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
4. 4 servings (2 kabobs each)
5. Nutritional Information per Serving (using Chinese Five Spice variation)
6. *Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.

pork loin, soy sauce, rice vinegar, fresh ginger root, fivespice, red bell pepper, shiitake mushrooms, zucchini, pepper jelly or orange marmalade

Taken from www.yummly.com/recipe/Make-It-Mine-Pork-Kabobs-2248960 (may not work)