Directions

• Place potatoes and carrots in a large saucepan and cover with water.
• Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
• until crisp-tender. Drain.
• Cut pork into 12 equal pieces and pepper into eight chunks. Onto four
• metal or wood skewers, thread meat and vegetables alternately; set
• aside.
• In a small saucepan, combine the butter, syrup and orange peel; cook
• and stir over low heat until butter is melted.
• Grill kabobs, uncovered, over medium heat for 5 minutes; turn and
• baste with butter mixture. Cook for 12-14 minutes longer or until
• the meat juices run clear, turning and basting frequently.
• Yield: 4 servings.