INGREDIENTS

INSTRUCTIONS

12    
Rosemary sticks are sturdy enough to cook on and add extra flavor. If
you can't find them, bamboo skewers will do. For lemon marinade, stir
together chicken broth, lemon peel, lemon juice, honey, rosemary,  salt
and pepper in a small mixing bowl. Cut pork into 3/4" cubes.  Place
meat in a plastic bag set into a large bowl. Pour marinade over  meat.
Seal bag and turn to coat meat well. Marinate in refrigerator  1-2
hours, turning bag occasionally. Place rosemary sticks or bamboo
skewers in water; soak 30 minutes. Remove pork from bag, reserving
marinade. Thread 4 pork cubes on each rosemary stick or skewer. Brush
with reserved marinade. Grill on the rack of an uncovered grill
directly over medium coals about 10 minutes or until pork is tender
and juices run clear, turning once halfway through grilling. Or, to
broil, place kabobs on the unheated rack of a broiler pan. Broil 5-6"
from the heat about 8 minutes or till pork is done, turning and
brushing with reserved marinade halfway through broiling time. Makes
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 79.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1071
Calories From Fat: 529
Total Fat: 58.7g
Cholesterol: 281.2mg
Sodium: 1653.8mg
Potassium: 2983mg
Carbohydrates: 48.2g
Fiber: 9.8g
Sugar: 32.3g
Protein: 90g