Peanut Pork Kebobs

Combine the peanut butter, honey, soy sauce and lemon juice in a saucepan. Stir the mixture over low heat until the ingredients are soft and thoroughly mixed. Set aside to cool.

Trim any excess fat from the pork loin. Cut the meat into 20 cubes approximately 1-inch (2.5 cm) square. Cut the green and red peppers into 1-inch (2.5 cm) pieces. Cut the onion into 8 wedges.

The kebobs require a total of 20 cubes of pork, 8 onion wedges, 8 red pepper pieces, 4 green pepper pieces and 4 whole mushrooms.

Put the cubed pork into the peanut marinade. Toss to coat each piece of pork with the marinade. Marinate for 30 minutes in the refrigerator.
Thread the kebobs in the following order: onion, pork, red pepper, pork, green pepper, pork, mushroom, pork, red pepper, pork, onion. The vegetables and meat should gently touch. Do not squeeze them together. With the mushrooms put the skewer lengthwise through the stem to the cap.

Save the peanut marinade as a basting sauce.

Preheat the barbecue on medium-high for 10 minutes. Oil the grate.
Place the skewers on the grill. Brush each skewer with the peanut marinade.
Cook for a total of 10 minutes with the lid closed. After 5 minutes turn the skewers and brush the vegetables and meat with the peanut marinade. The kebobs are ready when the juice from the pork is no longer pink.

Discard any leftover marinade.

(Makes 4 servings).

This recipe is from one of The Cooking Ladies' eight cookbooks exclusive to Home Hardware stores. For more information go to www.thecookingladies.com