Grilling season does not end with autumn leaves. These seasonal grilled kabobs feature flavors and ingredients of fall and winter: fennel, sage, apples, dried figs. Serve with baked sweet potatoes and green cabbage slaw with Dijon vinaigrette.
- 1 pound pork loin roast (boneless, cut into 3/4-inch cubes, OR use shoulder or fresh leg of pork)
- 12 dried fig
- 3/4 cup dry red wine
- 2 apples (cored and cut into large cubes)
- 1 fennel bulb (cut into 1-inch wedges)
- 1 red onion (large, peeled and cut into 1-inch wedges)
- 12 sage leaves (fresh)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic (crushed)
- 1 tablespoon fresh sage (chopped)
- Heat wine in microwave 45 seconds, pour over figs in small bowl. Let figs soak for 15-20 minutes.
- Meanwhile, prepare a medium-hot in covered, kettle-style grill. Remove figs from wine; reserving any remaining wine. On long skewers, thread pork cubes alternately with figs, apple, fennel, onion pieces and sage leaves. For basting mixture, in small bowl stir together remaining wine, olive oil, vinegar, garlic and chopped sage. Grill kabobs directly over fire for 3-5 minutes on each side, turning and basting often, until pork, apples and fennel are nicely browned.