- 1 pound boneless pork loin or tenderloin, cut into 1 1/2-inch cubes
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Dijon-style mustard
- 1 small red or orange sweet pepper, cut into 1-inch squares
- 6 ounces shiitake mushroom caps or white mushroom caps, halved if needed
- 1 small zucchini, halved lengthwise and cut into 3/4-inch pieces
- 1/4 cup pepper jelly or orange marmalade, melted
- 8 skewers
- 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.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade; 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.