Meat/Garlic Pork Kebabs
| A: | 1/2C canola oil |
| 3T olive oil | |
| 6c garlic, minced | |
| 4T balsamic vinegar | |
| 2T rosemary (or 2t dried & crushed) | |
| 1/2t black pepper | |
| B: | 2# pork tenderloin, cut into 1 1/2in cubes. |
| C: | 3 zucchini squash, sliced into 1/2in |
| 2 red peppers, cut into 1 1/2in pieces | |
| 1. | Combine (A) in small metal bowl. Reserve 3T. |
| 2. | Add (B) to (A), refrigerate 24 hours, stirring occasionally. |
| 3. | Coat (C) with 3T marinade reserved in step 1. |
| 4. | Drain meat. Thread (B) and (C) onto bamboo skewers which have been soaked in water. |
| 5. | Grill over hot coals 10-12 minutes, turning once. |
Servings: 4