4 boneless pork loin chops, cut into 4-6 pieces each1 red pepper, cut into 16 pieces
1 yellow summer squash cut into 16 slices
5 large green onions, sliced into 1-inch slices from white end (about three pieces per onion; reserve green stem for another use)
Glaze:
1/3 cup Bourbon
3 Tbsp molasses
1 tsp sesame oil
1-2 tsp Tabasco (or other) hot sauce
Heat grill. Thread pork and veggies in an alternating pattern onto 4 skewers.
Grill over high heat for about 2 minutes per side, coating kebobs generously with glaze. Salt and pepper generously. Serves four.
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