Peach and Pork Kabobs

Ingredients

• 0.8 cup bottled barbecue sauce 
• 1 pound pork loin boneless cut into 1 1/2-inch cubes
• 0.5 cup bourbon 
• 2 teaspoons rosemary fresh divided chopped
• 2  garlic cloves 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 metal skewers 
• 10 inch metal skewers 

Equipment

• sauce pan
• whisk
• grill
• skewers

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Whisk together first 3 ingredients, 2 Tbsp. olive oil, and 1 tsp. rosemary; reserve 1/4 cup.
3. 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.
4. Meanwhile, cook barbecue sauce and reserved 1/4 cup mixture in a medium saucepan over medium heat, stirring occasionally, 3 minutes or until bubbly.
5. Remove from heat.
6. Remove pork from marinade, discarding marinade. Thread pork onto skewers, leaving a 1/8-inch space between pieces.
7. Sprinkle pork with salt and pepper.
8. Thread peaches and bell peppers alternately onto other skewers, leaving a 1/8-inch space between pieces.
9. Drizzle with remaining 2 Tbsp. olive oil, and sprinkle with remaining 1 tsp. rosemary.
10. 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.