Pork and Plum Kebabs with a Carrot Raisin Salad

These kebabs get a hint of Southwestern flavor with the lime and cilantro glaze. They can be cooked on the outdoor grill or the indoor grill. You can change it up by using whatever fruit is best at your farmers market or grocery. Mango works well, as does pineapple or peaches.
Ingredients:

• 2 large plums or nectarines, cut into wedges (Choose fruit that is ripe, but still firm.)
• 1 pound country style boneless pork ribs, cut into chunks
• 3 tablespoons of honey
• Juice from one fresh lime
• 2 tablespoons of chopped fresh cilantro
• ½ teaspoon of red pepper
• 1 bag of shredded carrots
• ½ cup of raisins
• ½ cup of mayonnaise
• ¼ cup of vinegar
• ¼ cup of sugar

Preparation:
Mix the mayonnaise, vinegar, and sugar. This is a basic coleslaw dressing.
Pour it over the carrots and raisins and stir to mix well.
Refrigerate while preparing the kebabs.
Slide the meat and plums or nectarines onto skewers, alternating meat and fruit.
Mix the honey, lime, cilantro, and pepper in a bowl.
Brush over the kebabs.
Continue to brush the kebabs with the glaze as they cook.
The glaze should turn brown as it cooks.
Once they are off the grill, drizzle the kebabs with a bit more glaze.
These can be served with tortillas, French bread, or even over rice.

More great recipes are at my Sacramento Easy Meals Examiner website.

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