Peach Pork Kabobs

Peach Pork Kabobs  (Yakibutaniku)


1 cup (250 mL) mirin

1/2 cup (125 mL) mustard

1 teaspoon (5 mL) dried tarragon

salt and pepper

3 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 zucchini, each cut into 8 two-inch pieces

8 yellow onions, each cut into 4 two-inch pieces

8 white mushrooms

olive oil for grilling


Mix mirin, mustard and tarragon in a bowl. Stir well, season to taste with salt and pepper and set aside. Steam or boil sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four zucchini pieces and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with glaze mixture. Lightly oil grill. Grill over medium-high heat for five minutes on each side, basting occasionally with glaze.


– courtesy Oki Restaurant, Oakville