Ingredients

1/2 cup bourbon*

1/2 cup honey

1/2 cup mustard

1 teaspoon dried tarragon

3 sweet potatoes cut into 24 one-inch cubes

1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes

4 medium ripe un-peeled peaches, pitted and quartered.

4 green peppers, each cut into 8 two-inch pieces

8 yellow onions, each cut into 4 two-inch pieces

Olive oil for grilling

Preparation

  1. 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 8 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze