1/2 cup bourbon * 1/2 cup honey 1/2 cup mustard 1 teaspoon dried tarragon 3-4 sweet potatoes cut into 24 one-inch cubes 1-1/2 pounds pork tenderloin, cut into 24 one-inch cubes 4 medium ripe unpeeled peaches, pitted and quartered 4 green peppers, each cut into 8 two-inch pieces 8 yellow onion, each cut into 4 two-inch pieces Olive oil for grilling
1) Mix first four ingredients in a bowl; stir well and set glaze aside.
2) Steam or boil sweet potatoes until crisp-tender.
3) Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers.
4) 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.
Bourbon is optional, can substitute 2 tablespoons cider vinegar