Healthy, easy, very tasty. Used red pepper instead of green and added purple onion. Served with Far East quinoa brown rice blend with rosemary and olive oil. Beautiful presentation!
Peach and Pork Kabobs
Photo: Jennifer Davick; Prop Styling: Buffy Hargett
- 1/2 cup bourbon
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1/4 cup olive oil, divided
- 2 teaspoons chopped fresh rosemary, divided
- 1 pound boneless pork loin, cut into 1 1/2-inch cubes
- 3/4 cup bottled barbecue sauce
- 8 (10-inch) metal skewers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large peaches, unpeeled and cut into 8 wedges each
- 1 large green bell pepper, cut into 1 1/2-inch pieces
- 1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 3 ingredients, 2 Tbsp. olive oil, and 1 tsp. rosemary; reserve 1/4 cup. Pour remaining mixture into a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and let stand 10 minutes.
- 2. Meanwhile, cook barbecue sauce and reserved 1/4 cup mixture in a medium saucepan over medium heat, stirring occasionally, 3 minutes or until bubbly. Remove from heat.
- 3. Remove pork from marinade, discarding marinade. Thread pork onto skewers, leaving a 1/8-inch space between pieces. Sprinkle pork with salt and pepper.
- 4. Thread peaches and bell peppers alternately onto other skewers, leaving a 1/8-inch space between pieces. Drizzle with remaining 2 Tbsp. olive oil, and sprinkle with remaining 1 tsp. rosemary.
- 5. Grill pork and fruit-and-vegetable kabobs at the same time, covered with grill lid. Grill pork, turning occasionally, 7 to 8 minutes on each side or until done, brushing pork with barbecue sauce mixture during last 5 minutes of grilling. Grill fruit-and-vegetable kabobs 4 minutes on each side or until bell peppers are crisp-tender.
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