Pork & Peach Skewers

One of the great things about living in San Diego is you don't have to waste your time checking the weather.  It's pretty much always the same.  This weekend was awesome, sunny and warm for 3 days straight, May gray decided to go on vacation for the holiday as well.  Nice weather means our grill gets a workout, so it's pretty buff these days.  The inspiration for these skewers came from the wedding last weekend, the combination of peach and meat, I wanted to somehow recreate it.  When thinking of grilling I usually do chicken or beef, so I also wanted to branch out a little bit and grill some pork. I found a good deal on a pork roast at the store, and it worked out great when cut into chunks, $5.32 for 1 3/4 pounds.  The ingredients for the marinade everyone should have on hand, that helps keep the cost down as well.  Total for this meal was $7.76 and I made 8 skewers, enough for 4 servings, $1.94/serving!
Note: I used metal skewers.  If you have only wood, make sure to soak them in water for 30 minutes before grilling so they don't burn.

Pork & Peach Skewers
(Print Recipe)
1 3/4 lb Pork roast, cut into 1 inch pieces
3 Peaches, cut into 8 pieces each
1 Red onion, cut into 1 inch pieces

For Marinade:
1/4 Cup Balsamic vinegar
2 Tbls Dijon mustard
2 Tbls Olive oil
2 tsp Thyme leaves
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Pepper

In a one quart zip lock bag, mix ingredients for marinade.  Place pork chunks in bag and marinate for at least 1 hour.  Chop peaches and onion while pork marinates.  Prepare skewers by alternating pork, onion and peach.  Preheat grill to medium-high heat.  Place skewers on grill and wait 3-4, turn and cook for an additional 3-4 minutes.