Pork & peach kebabs with Little Gem salad

Pork & peach kebabs with Little Gem salad

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 10 hrs, 12 mins

Skill level

Easy

Servings

Serves 4

Great on the BBQ, but equally delicious on the grill - luckily!

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
257
protein
29g
carbs
11g
fat
11g
saturates
2g
fibre
2g
sugar
11g
salt
0.58g

Ingredients

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

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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.

Recipe from Good Food magazine, June 2007

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Comments

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gooseberrycrumble's picture
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Peach nice accompaniment instead of apple with the pork. Didn't bother with dressing on salad. Had stuffed red pepper as side dish, which was tasty.

leah2302's picture
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I wanted to make something easy but a little more impressive than the usual sausages for a BBQ. This recipe was perfect. It was simple, extremely tasty and was very popular. Will def make again.

darrenwellard's picture

What a fantastic, flavorsome, simple and quick meal to put together. The taste was well balanced although I did add slightly more lemon juice to the honey baste for the kebabs. These were a hit with the family, so no doubt will be on the menu again in our house in the very near future ! I did add new mini potatoes roasted with thyme and rosemary to serve on the side, all went so well together.

saxxy27's picture
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I made this tonight on the BBQ, and it was delicious! I used Herbes de Provence in the dressing, and it was superb. My lemon seemed very, very tart, so I also added 1/4 tsp sugar to the dressing, which balanced it out perfectly. While the pork was very yummy, I will definitely make this again with the just the salad and grilled peaches for a vegetarian night. I think I may also swap out the lemon for a lime in the future. Either way, this is a perfect quick meal, worthy of a casual dinner party or just a night in.

drhshires's picture
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These were nice, the peach worked well with the pork and this was a nice summer's meal to eat outdoors al fresco style. However, the marinade on the pork could have done with being a bit more flavoursome, it smelled amazing when cooking but the honey and lemon flavour was extremely subtle. Next time I think I will use more lemon juice and zest or perhaps a bit of lime. Will try it again though.

smarty72's picture
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Made these today, wife, kids and myself loved them.
We have a family BBQ this weekend and will be making them again for that.
Ps we used pork belly as a substitute as it was on offer, just as tasty but not as lean. Oops!

caththecook's picture
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This was delicious. Made for a BBQ and guests commented on the flavours and how nice the salad was. Really easy to do and very nice to look at, and tastes gorgeous.

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