Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 cup bourbon *
- 1/2 cup each honey mustard
- 1 teaspoon dried tarragon
- 3 -4 sweet potatoes cut into 24 one-inch cubes
- 1 -1/2 pounds pork tenderloin cut into 24 one-inch cubes
- 4 medium ripe unpeeled peaches pitted and quartered
- 4 green peppers each cut into 8 two-inch pieces
- 8 yellow onion each cut into 4 two-inch pieces
Preparation
Mix first four ingredients in a bowl; stir well and set 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 mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally.
* Bourbon is optional, can substitute 2 tablespoons cider vinegar
