Hoisin-Glazed Pork-&-Nectarine Kebabs

Combine hoisin, mirin and chile-garlic sauce in a small bowl. Reserve 2 tablespoons for serving. 

Preheat grill to medium-high.

Alternate pork, onion and nectarine pieces on eight 12-inch metal skewers. Brush with oil and sprinkle with pepper and salt.

Grill the kebabs until browned on the bottom, about 3 minutes. Flip and brush generously with the hoisin mixture. Continue cooking, flipping and brushing with the hoisin mixture occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F, about 10 minutes. Brush with the reserved sauce before serving.