Peaches 'n Pork Kebabs

We were starving yesterday when we fired up the grill for these kebabs. The chimney starter for our charcoal grill never fails us, but man...hardwood charcoal takes a long time to be ready for the grill. So, by the time we ate these tasted extra good!

I modified a recipe from Everyday Food, alternating cubes of pork tenderloin with pieces of red onion and peaches. I gave the kebabs a brush of olive oil and a sprinkle of steak seasoning, and basted them as they cooked with a mix of apricot preserves, soy sauce and cayenne pepper. Everything came out great, but we're still struggling to gauge charcoal volume based upon whatever food we're attempting to cook. Learning...learning.


Oh, and I'm sorry I was so mean to Mark Phelps in my last post...