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Though some consider Labor Day to signal the end of summer, we're still hanging on. We have till September 21, people! And just in time, Below Deck Mediterranean chef Adam Glick is sharing a simple recipe to make before we all retire our barbecue grills for the season.
The yachtie took to Instagram on September 5 to share a quick tip for loading up a skewer. "Skewer large cubes of pork tenderloin, Jazz Apples, sweet baby bell peppers (whole), and red onion wedges, season with salt pepper and olive oil," he wrote.
To cook the sweet and savory mix, just fire up the grill and roast until the whole mix is cooked through. Then, if you so desire, add a little sweet chili sauce.
BRB, off to buy some Jazz apples!
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