Ingredients

• 1 lb (500 g) Johnston’s Pork Loin, Pork Leg, or Pork Shoulder, Cubed
• ½ Cup (125 mL) Apple Juice
• 3 Tbsp (45 mL) Dijon Mustard
• 2 Tbsp (30 mL) Honey
• 1 Large Peat, Cut into 4 Wedges
• 1 Medium Red Onion, Cut into 8 Wedges
• 1 Green or Red Pepper, But in 1-inch (2.5 cm) Pieces
• 1 Zucchini, Sliced

Cooking Directions

1. Place pork cubes in a large zip-locked plastic bag. In a separate bowl, combine apple juice, Dijon mustard, and honey and pour over pork. Seal and refrigerate for 4 to 24 hours.
2. Remove pork from marinade, reserving marinade in a small saucepan. Bring marinade to a boil and boil for at least 1 minute.
3. Thread pork on skewers, alternating with pieces of pear, red onion, green or red peppers, and zucchini.
4. Place kebabs on grill and brush with marinade; close barbeque cover and grill for 10 to 12 minutes on medium temperature, turning occasionally and basting with marinade.