Ingredients

• 2 Tbsp. cider vinegar
• ½ c. honey
• ½ c. mustard
• 1 tsp. dried tarragon
• 3 to 4 sweet potatoes, cut into 24 1-inch cubes
• 1½ lb. pork tenderloin, cut into 24 1-inch cubes
• 4 medium ripe peaches, unpeeled, pitted and quartered
• 4 green peppers, each cut into 8 2-inch pieces
• 8 yellow onions, each cut into 4 2-inch pieces
• olive oil, for grilling

Directions

Soak wood kabob skewers in water prior to adding meat and veggies to prevent burning the sticks on the grill. 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 five minutes on each side or until thoroughly heated, basting occasionally with glaze.

Makes eight servings.