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Pork & peach kebabs with Little Gem salad

Pork & peach kebabs with Little Gem salad

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A star rating of 3.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal257
fat11g
saturates2g
carbs11g
sugars11g
fibre2g
protein29g
low insalt0.58g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2007

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A star rating of 3.9 out of 5.9 ratings
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