Jamaican Jerk Pork & Melon Kabobs Print Email

Spicy marinated pork and onions grilled with sweet Rocky Ford cantaloupe - you have to taste this one to believe it!
1.5 lbs boneless pork prime rib or tenderloin, cut into 1-inch cubes
2-3 small sweet onions, cut into small wedges (Musso's Vidalia seed onions suggested)
2 tablespoons peanut or canola oil
1-2 TBS Busha Browne's Jamaican jerk seasoning, to taste
1/2 - 3/4 of a sweet cantaloupe, or cantaloupe and honeydew melon, cut into 1.5-inch cubes
1-2 TBS honey

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl, coating evenly - marinate for 24-48 hours if possible (this will cure the meat for even more character) - or can be used right away.
Soak wooden or bamboo skewers, preheat a medium grill and cut melon into cubes slightly larger than the meat. Thread meat, onion and cantaloupe alternatively on skewers. Brush the cooking grate clean, mist with oil and immediately add skewers. Grill over direct medium heat until pork is just done - about 150° internal. Brush with honey and serve. Serves about 4.