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Maple-Glazed Kabobs

 Maple-Glazed Kabobs
I recently received this recipe from a friend who makes his own maple syrup. My family often requests these slightly sweet kabobs for our summer Sunday dinner cookout.
4 ServingsPrep: 20 min. Cook: 20 min.


  • 8 small new potatoes or 1 large potato, cut into 8 chunks
  • 3 carrots, cut into 8 pieces (2 inches each)
  • 1 pork tenderloin (1 pound)
  • 1 large green or large sweet red pepper
  • 8 large mushrooms
  • 1/4 cup butter, cubed
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons grated orange peel


  • 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.

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Maple-Glazed Kabobs (continued)

Nutritional Facts: 1 serving (1 each) equals 627 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 203 mg sodium, 92 g carbohydrate, 9 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.