Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.
Set the EGG for direct cooking at 400ºF/204ºC.
Mix first four ingredients in a bowl; stir well and set glaze aside. Grill, 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 Flexible Skewers.
Brush kabobs with honey glaze mixture; lightly oil cooking grid. Grill for 5 minutes on each side or until thoroughly cooked, basting occasionally with glaze.
* Bourbon is optional, can substitute 2 tablespoons cider vinegar
Makes 4 servings