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Source: Hearth, Patio & Barbecue Association

Pork and Watermelon Kebobs
The best antioxidant defense comes from an assortment of colorful fruits and vegetables. These kebobs have it all, red, yellow, green, and even orange. Serve over brown rice and with a spinach salad to round out this healthy meal.
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Serves: 8
Prep Time: 30 minutes
Cook Time: 12-15 minutes
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6 tablespoons brown sugar
6 tablespoons soy sauce
6 tablespoons diced red onion
3 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon ground thyme
Dash pepper to taste
1 pound Boned, lean pork chop, cut into 1" cubes (approximately 38 to 40 pieces)
32 (1 inch) cubes watermelon
16 -24(1 /2 inch) zucchini rounds
16 (1 inch) pineapple chunks, fresh or canned
24 (1 inch) yellow and/or orange peppers
1 bottle cooking spray




Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme, and pepper in a mixing bowl. Pour into a zip-lock bag and add pork pieces. Seal bag, mix thoroughly, and refrigerate for at least 1 hour,turning bag on occasion.

Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2 to 3 zucchini rounds, 2 pineapple chunks, and 3 peppers on each of 8 skewers, alternating the order.

Heat the grill to medium high.

Spray cooking surface and place kebobs on grill. Grill for 12 to 15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.


Source: From the National Watermelon Promotion Board and Hearth, Patio & Barbecue Association






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