1 pound boneless pork loin, cut
1 (10 ounce) jar apricot preserves
4 tablespoons orange liqueur or orange juice
4 tablespoons butter

* triple sec, Cointreau or Grand Marnier

Stir together apricot preserves, orange liqueur and butter. Simmer in a mall saucepan until butter is melted. Place pork cubes in a heavy plastic bag. Pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes.

Thread pork onto 4 to 6 skewers (if using bamboo, soak skewers in water for 20 to 30 minutes before using).

Grill over hot coals 10 to 12 minutes, turning once. Baste often with the marinade. Warm remaining apricot sauce and serve alongside kabobs.