Pork and peach grilled kebabs

Ingredients

• 450 g Pork lon, cut in 3cm cubes
• 80 ml Bourbon whiskey
• 2 pcs Peaches, raw, each cut in 8 slices
• 2 clove Garlic, minced
• 4 tbsp Olive oil
• 4 tbsp Lemon juice, fresh
• 2 tsp Rosemary, dried, chopped
• 1 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat grill to 200°C.
2. Whisk together lemon juice, bourbon, and minced garlic in small bowl.
3. Add 2 tablespoons olive oil and 1 teaspoon rosemary; reserve 4 tablespoons.
4. Pour remaining mixture into a large shallow dish. Add pork, turning to coat.
5. Cover or seal, and let stand for 10 minutes.
6. Meanwhile, heat reserved mixture in small sauce pan over medium-high heat, until bubbly. Remove from heat. You will use this to brush kebabs.
7. Remove pork from marinade, discarding marinade and thread pork onto skewers, with peach wedges. To assemble, go with pork then peach and pork again until skewer is full.
8. Sprinkle all with salt and pepper then drizzle with remaining olive oil, and sprinkle with remaining rosemary.
9. Grill pork, turning occasionally for 7-8 minutes, brushing pork with reserved and bubbly mixture during last 5 minutes of grilling.
10. Serve while still hot.