PORK & PEACH KEBABS WITH LITTLE GEM SALAD
Great on the BBQ, but equally delicious on the grill - luckily!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 27m
Number Of Ingredients 8
Steps:
- Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.
- Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.58 milligram of sodium
GEORGIA PEACH GRILLED PORK KABOBS
Make and share this Georgia Peach Grilled Pork Kabobs recipe from Food.com.
Provided by Julesong
Categories Pork
Time 5h21m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make marinade by combining all ingredients in a bowl.
- (Can be refrigerated for up to 2 months).
- GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
- Simmer until thickened about 4 minutes.
- (Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
- Drain pork and discard the marinade.
- Cut 3 firm fresh peaches into pieces.
- Thread pork with peaches on 6 metal or bamboo skewers.
- Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
- Brush with glaze during the last 5 minutes of cooking.
- Boil any leftover glaze in saucepan for 1 minute.
- Serve glaze on the side.
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