1 lb. New York (top loin) pork chops, cut into 1-inch cubes
1 orange-fleshed sweet potato (about 12 oz.), cut into 1-inch cubes
12 oz. small red potatoes or white potatoes, cut in half
Salt, to taste
1/2 C. barbecue sauce
1/2 C. honey
3 canned chipotle chiles in adobo sauce, minced, or more to taste
12 scallions, white and light green parts only, cut into 1-inch pieces
1/2 C. goat cheese, crumbled
1 T. fresh cilantro, chopped
Place potatoes in a medium saucepan, cover with cold water and season water with salt. Bring to a boil, then reduce to a simmer until potatoes are cooked but still firm, 3 to 5 minutes. Drain and set aside to cool slightly.
Meanwhile, combine barbecue sauce, honey and chipotles. Divide mixture in half and set both batches aside.
Thread pork, potatoes and scallions onto 8 12-inch skewers (pre-soaked in water if wood). Prepare a grill to medium-
hot and thoroughly oil the grate. Cook 2 1/2 to 3 minutes on each side, brushing with one batch of the sauce each time you turn, cooking until all four sides are browned, pork is cooked through and the sauce is used up, about 10 minutes. Set aside to rest 3 minutes.
Sprinkle skewers with cheese and cilantro. Serve hot with the remaining batch of sauce on the side. Serves 4.
Note: You can use just one kind of potato or you can combine potatoes with other vegetables, like zucchini, onion or eggplant.