Place all the wooden skewers in water for 60 minutes before cooking. Add one tablespoon liquid smoke to water. Prepare shallot glaze to be used at the end of the meal.
Ingredients for Shallot Glaze:
2 tablespoons aged pinot vinegar
2 tablespoons olive oil
1/2 cup apple cider
2 shallots chopped fine
1 clove garlic
1/3 cup apple cider (reserved) Ingredients for Pork Marinade:
1 pound pork loin, cut into inch cubes
2 Fuji or other firm apples, cut into 1–2 inch pieces
1 cup low sodium soy sauce
1/4 cup vegetable oil
One full shallot, chopped fine
1 clove garlic, crushed Before grilling: A dusting of smoked paprika
Shallot Glaze: Combine all ingredients except 1/3 cup apple cider in medium size pan at medium high heat 5-8 minutes until reduced. Add 1/3 cup apple cider and return to boil for 30 seconds. Remove from heat. Let rest to be added at end to pork. Marinade:
Place all ingredients, including pork, in a sealed bag for 12-24 hours. To Make Kabobs:
Remove pork from marinade. Alternate pork and apple on moist skewers.
Lightly dust kabobs with some smoked paprika.
Cook on a medium grill 10-12 minutes, moving to avoid flare ups.
Remove from grill and let rest 5 minutes.
Lightly drizzle shallot glaze over kabobs and serve.