Stephanie Barlow: Hi! I am Stephanie Barlow from the National Watermelon Promotion Board. Here to show you how to make our grilled, pork and watermelon kebabs. Watermelon is usually left to desert, but we love pairing watermelon with protein and bringing it to the center of the plate. The best antioxidant defense comes from an assortment of colorful fruits and vegetables. These kebabs have it all, red, yellow, green and even orange. Start by combining 6 tablespoons brown sugar, 6 tablespoons of soya sauce, 6 tablespoon of diced red onion, 3 minced garlic cloves, 3 tablespoons of lemon juice, 1 tablespoon olive oil, one quarter of a teaspoon of ground thyme and pepper to taste in a mixing bowl. Next, pour the marinade into a resealable bag and add 1 pound of lean pork pieces, cut into 1 inch cubes. Then seal the bag and mix thoroughly and refrigerate for at least an hour turning the bag on occasion to get all the pork evenly marinated.
After the pork has marinated for an hour remove the pieces from the bag, but keep aside the extra marinade, thread five pork pieces four watermelon cubes, two or three zucchini rounds, 2 pineapple chunks and 3 peppers on each of eight skewers alternating the order. Preheat your grill or your grill pan to medium heat, spray the surface with nonstick cooking spray and place the kebabs on the grill. Grill for 12 to 15 minutes or until done turning and basting frequently with your reserved marinade. Garnish with sesame seeds and of course chunks of watermelon. This receipt is easy and fun to make, serve over brown rice with a spinach salad to round out this very healthy meal. Enjoy!