Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.
Cooking Time:
Servings: 4
2 tablespoons cider vinegar
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
Olive oil for grilling
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.
Serving suggestion: Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.
