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Pork & peach kebabs with Little Gem salad

Contains pork – recipe is for non-Muslims only
Great on the BBQ, but equally delicious on the grill - luckily!

  • Prep: 15 mins
    Cook: 10 hrs 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 257
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 11
  • Protein 29
  • Fat 11
  • Fibre 2
  • Salt 0.58

Nutrition per serving

  • Calories 257
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 11
  • Protein 29
  • Fat 11
  • Fibre 2
  • Salt 0.58

Ingredients

  • 500g lean pork fillet, trimmed of any fat
  • 2 peach
  • 1 lemon
  • 2 tbsp clear honey
  • 2 Little Gem lettuce
  • 100g bag watercress
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard

Tip

Healthy benefits
An average-size peach supplies almost a day’s recommended amount of vitamin C. Peaches are also a rich source of iron, which boosts immunity and helps to prevent anaemia and tiredness.

Method

  1. 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.

  2. 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.

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