Fire Roasted Pork and Vegetable Kebobs

1 Napoleon®;; Shish Kebob Set or 6 — 12” Metal Skewers
Marinade:
½ cup 125 mL Napoleon®;; Fire Roasted Garlic Sauce
¼ cup 60 mL olive oil 1⁄4 cup 60 mL balsamic vinegar
2 tbsp. 15 mL Napoleon®;; Savory Chicken and Rib Spice
Vegetable Kebobs:
2 medium zucchini
2 medium red onions, peeled
3 sweet peppers (red, yellow, and orange), stem and seeds removed
12 medium white mushrooms
Pork Kebobs:
3 lb 1.5 kg pork tenderloin, silverskin removed
¼ cup 60 mL Napoleon®;; Savory Chicken and Rib Spice
2 tbsp 30 mL olive oil
Basting Sauce:
1 bottle 350 mL Napoleon®;; Fire Roasted Garlic Sauce
½ cup 125 mL maple syrup 3 tbsp. 45 mL Napoleon®;;
Savory Chicken and Rib Spice
¼ lb 125 g cold butter, cut into small cubes

In a medium bowl, whisk together ½ cup Napoleon®;; Fire Roasted Garlic Sauce,
olive oil, balsamic vinegar, and Napoleon®;; Savory Chicken and Rib Spice.
Set aside. Cut zucchini, red onions and sweet peppers into approximately 1½”- 2” chunks and place into a large sealable container or bag. Add mushrooms, pour in marinade mixture, seal, and refrigerate, turning occasionally for 2 hours. Meanwhile, cut pork tenderloin into large, 1½ to 2” chunks and place into a large bowl. Add ¼ cup Napoleon®;; Savory Chicken and Rib Spice, and 2 tbsp. olive oil to the bowl and mix well to coat pork completely. Skewer the seasoned pork, packing pieces together tightly, onto three of the skewers. Cover and set aside until needed. Remove vegetables from marinade, reserving marinade, and thread onto three skewers, pressing the vegetables together fi rmly. Cover and set aside. Preheat the grill to medium-high heat. To make the basting sauce, in a medium pan over medium high, heat Napoleon®;; Fire Roasted Garlic Sauce, maple syrup, and Napoleon®;; Savory Chicken and Rib Spice until boiling. Remove from heat, add cold butter, and whisk until incorporated. Set aside and keep warm. Place pork kebobs onto grill. Grill pork kebobs for 6-8 minutes, turning and brushing with basting sauce during fi nal 2-3 minutes of cooking, until lightly charred and cooked throughout (internal temperature should be 165°F). After the fi rst 5 minutes of cooking the pork kebobs, then place vegetable kebobs onto grill. Grill vegetables for 4-6 minutes, turning and basting with reserved marinade every 1-2 minutes, or until lightly charred and tender. Move vegetable kebobs to top rack of grill to keep warm, turning occasionally while pork is cooking. Remove skewers from grill, allow to cool slightly, and serve immediately with warmed pita bread and extra basting sauce on the side.

Serves 6