Kick-Off Kabobs

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup Italian dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 6-inch wooden skewers

Directions

• Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes, and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
• When ready to cook, thread pork, peppers, and onion on skewers. Discard marinade.
• Place kabobs on greased broiler pan and broil 5 inches from heat or grill over medium-hot coals for about 5 minutes per side.

Honey Pork Tenderloin Kabobs

Ingredients

• 1/2 cup bourbon or 2 tablespoons cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon
• 3 to 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 peppers, each cut into 8 two-inch pieces
• 8 yellow onions, 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 three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four 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 four.