Diabetic Cooking

Pork and Plum Kabobs

With the summer sun shining, there’s no better time to get out and get grilling! These juicy kabobs combine seasoned, slightly spicy pork with peak-season plums for a sweet and savory dish that can’t be beat. Pair with a crisp, cool salad for a perfect complement to barbecue season.



  • 3/4 pound boneless pork loin chops (1 inch thick), trimmed and cut into 1-inch pieces
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 1/4 cup sliced green onions
  • 1/4 cup raspberry fruit spread
  • 1 tablespoon orange juice
  • 3 plums or nectarines, pitted and cut into wedges


Place pork in large resealable food storage bag. Combine cumin, cinnamon, salt, garlic powder, and red pepper in small bowl; pour over pork. Seal bag; shake to coat meat with spices.

Combine green onions, fruit spread, and orange juice in small bowl; set aside.

Prepare grill for direct cooking. Alternately thread pork and plum wedges onto eight skewers.* Grill kabobs over medium heat 12 to 14 minutes or until meat is cooked through, turning once. Brush frequently with raspberry mixture during last 5 minutes of grilling.

*Note: If using wood skewers, soak in warm water 30 minutes to prevent burning.

Serving Suggestion: A crisp, cool salad makes a great accompaniment to these sweet grilled kabobs.

Yield: 4 servings.

Serving size: 2 kabobs.

Nutrition Facts Per Serving:
Calories: 191 calories, Carbohydrates: 17 g, Protein: 19 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 183 mg, Fiber: 1 g

Exchanges per serving: 1 Fat, 1 Fruit, 2 1/2 Meat Lean.

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