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Ingredients
US|METRIC
- 1/2 cup bourbon
- 2 tablespoons cider vinegar
- 1/2 cup honey
- 1/2 cup mustard
- 1 teaspoon dried tarragon
- 4 sweet potatoes (cut into 24 one-inch cubes)
- 1 1/2 pounds pork tenderloin (cut into 24 one-inch cubes)
- 4 peaches (medium ripe, unpeeled, pitted and quartered)
- 4 green bell peppers (each cut into 8 two-inch pieces)
- 8 yellow onion (each cut into 4 two-inch pieces)
- olive oil (for grilling)
Directions
- Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
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