Photo: Jennifer Davick; Prop Styling: Buffy Hargett
Yield
Makes 4 servings

Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

kimsiler52's Review

KarenJayne
August 01, 2014
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!

Lisajane's Review

Lisajane
June 03, 2013
Family gave this recipe high marks

firegirle212's Review

firegirle212
September 27, 2012
N/A

Gwen5605's Review

kimsiler52
June 12, 2012
N/A

KarenJayne's Review

Gwen5605
June 12, 2012
N/A