- 6 skewers
- 1 lb pork, chicken, or beef kabob meat
- 1 large summer squash, cut into thick slices
- 2-3 medium peppers, quartered
- 2 medium onions, quartered
- 1 box cherry tomatoes
Sauce:
- 1 box huckleberries, stems removed
- 1/4 c apple cider vinegar
- 1/4 c honey or brown sugar
- 1 small onion, minced
- 1/2 t black pepper
- 1 t salt
- Optional: 1 t ground mustard, 1/2 t chili powder, 1 t garlic powder
Cut meat into bite-sized chunks. Assemble kabobs. Either cook on grill over medium-high heat for 12 minutes, turning once, or cook in oven preheated to 400 for 20-30 minutes, turning every 5-10 minutes. While the kabobs are cooking, put all sauce ingredients into a sauce pan over medium-low heat and reduce for 15 minutes, or until it has thickened and is saucy. When kabobs are done, generously spoon sauce over them. Enjoy!