Cook Time: 10 Minutes
Mix glaze 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 glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
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We love serving these at our cookout Parties and around the 4 of July andMemorial Day WEEKEND!It's the center of the Party. I thought my Guest would never stop eating them!!They are really one of a kindand very delicious as well.For this MEMORIAL WEEKEND. we will be serving these as well,with honey mustard pork lion;with a few of MRS.PAULA recommended side choices and we should have a SUMMER TIME KICK OFF TO REMEMBER!!!THANKS,MRS.PAULA.