Ingredients
1/2 cup reduced-sodium soy sauce1/4 cup chili sauce1/4 cup honey2 tablespoons olive oil2 tablespoons finely chopped onion2 teaspoons curry powder2 pounds boneless pork, cut into 1-inch cubes3 medium onions, cut into 1-inch wedges
Preparation
In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight.
Drain and discard marinade. On six metal or soaked wooden skewers,
alternately thread pork and onions.
Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.
