Ingredients
- ½ cup bourbon* or 2 tablespoons cider vinegar
- ½ cup honey
- ½ cup mustard
- 1 teaspoon dried tarragon
- 3 to 4 sweet potatoes, cut into 24 one-inch cubes
- 1½ pounds pork tenderloin, cut into 24 one-inch cubes
- 4 medium ripe peaches, unpeeled, pitted, and quartered
- 4 green bell peppers, each cut into 8 two-inch pieces
- 8 yellow onions, each cut into 4 two-inch pieces
- Olive oil, for grilling
* Bourbon is optional and can be substituted with 2 tablespoons cider vinegar.
Instructions
Makes: 4 servings
Method: Direct grilling
Equipment: Flexible Skewers
- Set the EGG for direct cooking at 400ºF/204ºC.
- In a bowl, mix the bourbon (or cider vinegar), honey, mustard, and tarragon. Stir well and set the glaze aside.
- Grill, steam, or boil the 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 the kabobs with the honey glaze mixture and lightly oil the cooking grid.
- Grill for 5 minutes on each side or until thoroughly cooked, basting occasionally with the glaze.
