1 jar E&V Peach Chipotle Jam
1 lime, juiced
3 garlic cloves, crushed
2 pounds pork loin or thick-cut pork chops, cut into 1 inch cubes
12 large mushrooms
2 large yellow onions, quartered
3 zucchini, cut into 1 inch pieces
3 cups cooked white rice
4 skewers, pre-soaked
Preparation & Cooking Instructions:
Whisk together E&V Peach Chipotle Jam , lime juice and crushed garlic in a bowl and set aside. Thread pork chunks and vegetables onto skewers and brush with olive oil.
Over a medium hot fire, grill skewers about 5 minutes, brush with 1/2 of the peach glaze and continue cooking until pork is thoroughly cooked.
Combine precooked rice and the remainder of the glaze in a skillet and cook just until hot.
Serve kabobs and rice with a summer melon, such as honeydew or cantaloupe and fresh mint. Serves 4