Maple-Glazed Kabobs Recipe

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.