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Ingredients
- 1/2 (cup) honey
- 1/2 (cup) mustard
- 3 sweet potatoes cut into 24 one-inch cubes
- 1 1/2 (pound) pork tenderloin, cut into 24 one-inch cubes
- 4 medium ripe unpeeled peaches, pitted and quartered
- 1 green peppers, each cut into 8 two-inch pieces
- 8 yellow onions, each cut into 4 two-inch pieces
Directions
- Mix honey and mustard 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 glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze.
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