Peach and Pork Kabobs

Ingredients

  • 1 large green bell pepper, cut into 1 ½-inch pieces
  • 2 large peaches, unpeeled and cut into 8 wedges each
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 8 (10-inch) metal skewers
  • ¾ cup bottled barbecue sauce
  • 1 pound boneless pork loin, cut into 1 ½-inch cubes
  • + 5 more ingredients
    • 2 teaspoons chopped fresh rosemary, divided
    • ¼ cup olive oil, divided
    • 2 garlic cloves, minced
    • ¼ cup fresh lemon juice
    • ½ cup bourbon

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...

View full recipe at SpringPad

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