• 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
  • 1/2 cup honey
  • 1/2 cup 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 peaches, unpeeled, pitted and quartered
  • 4 green bell 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 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 eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

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.

Calories: 640 calories

Protein: 42 grams

Fat: 12 grams

Sodium: 290 milligrams

Cholesterol: 110 milligrams

Saturated Fat: 3 grams

Carbohydrates: 77 grams