Pork Loin Kebabs with Whisky BBQ Sauce

In a pot, combine the olive oil and chopped onions and cook over high heat, stirring frequently, until well browned.

Add the whisky and ignite to burn off the alcohol. Cook until flame goes out.

Add the BBQ sauce. Mix well and bring to a boil.

Lower heat and let simmer 5 minutes. Set aside.

Cut pork loin into 2.5 cm cubes

Build each skewer alternating pork cubes and vegetables.

Season with salt and pepper.

Preheat BBQ over high heat or oven to 425°F (220°C).

Oil BBQ grates thoroughly.

Cook the kebabs turning frequently and brushing them with the BBQ sauce until internal temperature of the meat reaches 74°C (165°F).