We're crediting Steph with this one even if she isn't the original source. If you're the sort to get your kabob on you're going to love this.
Plums, your choice, quartered and pitted
Red, green, yellow, orange bell peppers, cut into 1 X 1" chunks
Pork, cubed, uniformly sized to ensure even cooking
Skewer away! I like to bookend the kabob with the plums so you get the full effect but otherwise it's up to you. Meat, veg, onion, plum or plum, meat, onion, veg....so many combinations! It is best however to marry a piece of plum with each piece of meat at the very least.
Grill according to the needs of the meat, then eat!
Also great with chicken and beef - although beef tends to cook much faster than the chicken or pork.
Works well with: Black Amber, Santa Rosa, Elephant Heart and Prune Plums
For a hint of mediterranean: Add a very light dusting of cinnamon as you grill.