Meat on a Stick

Who doesn't like a kebab? One of our first dinners here at the lodge was this delicious dish... Grilled Pork Loin and Red Onion Kebab glazed with a Curried Peach BBQ Sauce and served on a bed of Sweet Potato Puree and Wilted Spinach.

I am doing my best this year to watch our fat and sodium intake this year and this BBQ sauce was a great way to achieve that.

The pork was cubed and marinated in a fresh Cilantro from the herb garden (Did I mention that Jessi, our wonderful breakfast cook and Gardner extraordinaire also grows all the herbs, a majority of our lettuce, tomatoes and other goodies? More on Jessi and here gardens to come.) then threaded with Red Onion. Grilled for 2-3 minutes per side and then glazed with the BBQ Sauce. A fun, flavorful change of pace. The recipe is below. Enjoy!


Curried Peach BBQ Sauce:

1 Tablespoon curry powder
2 Peaches, peeled, cubed
4 Tablespoons canola oil
2 Tablespoon tomato paste ( I always use no salt or low-sodium)
2 Tablespoons honey
1 tablespoon apple cider vinegar

In a small sauce pot, toast the Curry Powder over medium heat until fragrant. In a blender combine the cubed, peeled Peaches, Canola Oil, Tomato Paste, Honey and Vinegar. Add to the sauce pot with the toasted Curry Powder and cook over medium heat for 10-15 minutes. Ready to go!

This sauce would also be great as a condiment, I think it would be great on a Turkey Burger!?