Chef Folse's Peach-Glazed Pork Kabobs

Prep Time: 1 Hour

Yields: 6 Servings


The kabob originated in the Middle East, spread to Central Asia and is now a favorite dish in America. Serve this easy-to-prepare recipe over rice for a slightly exotic change.


2 pounds boneless pork loin, cubed

18 slices fresh peaches

½ cup peach preserves

1 red bell pepper, trimmed and cubed

1 yellow bell pepper, trimmed and cubed

1 bermuda onion, trimmed and cubed

18 large button mushrooms

salt and black pepper to taste

granulated garlic to taste

¼ pound butter, melted

¼ cup orange juice


Preheat oven to 375°F. Using large bamboo skewers, make each kabob by alternating pork, peppers, onions, mushrooms and peach slices. Once the kabobs have been made, season to taste using salt, pepper and granulated garlic then place on baking sheet. Drizzle kabobs with melted butter and set aside. In a medium mixing bowl, whisk together orange juice and peach preserves, blending well to combine. Using a pastry brush, glaze each kabob with preserve mixture. Bake 15 minutes, turn and glaze with additional mixture. Bake an additional 10–15 minutes or until cooked through. Serve with seasoned rice or pasta if desired.