1 pound pork loin boneless cut into 1 1/2-inch cubes
0.5 cup bourbon
2 teaspoons rosemary leaves fresh divided chopped
2 garlic clove minced
1 large bell pepper green cut into 1 1/2-inch pieces
0.3 cup juice of lemon fresh
0.3 cup olive oil divided
2 large peaches unpeeled cut into 8 wedges each
0.5 teaspoon pepper freshly ground
1 teaspoon salt
10 inch frangelico
10 inch frangelico
Equipment
sauce pan
whisk
grill
skewers
Directions
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.
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.
Remove pork from marinade, discarding marinade. Thread pork onto skewers, leaving a 1/8-inch space between pieces.
Sprinkle pork with salt and pepper.
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.
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.
