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  • Writer's pictureWendy@wendysfitness4life

Peachy Pork Salad Kebabs


Serves 4

Kcals 290 Fibre 3.2g

  • 2 tbsp apricot or peach jam

  • 1 tsp hot paprika

  • 400g pork fillet, cut into 1cm slices

  • 1 red onion, cut into wedges​

  • 3 peaches, each destoned and cut into 6 wedges

  • 1 large red pepper, cut into 3cm pieces

  • 1 tbsp sunflower oil

  • Big green mixed salad

  • warmed pittas, to serve (optional)


  1. Put the jam and paprika in a bowl, add 1 tbsp boiling water and mix well.

  2.  Add the pork to the bowl. Turn to coat, then cover and transfer to the fridge for 1 hr. If using wooden skewers, soak 8 in cold water for at least 10 mins.

  3. Preheat the grill to high. Separate the onion wedges to give 2-3 layers per wedge.

  4. Thread onto 8 skewers, alternating with the pork, peach and pepper. Brush lightly with oil and grill for 3-5 mins each side until lightly charred and the meat is cooked through.

  5. Serve with salad leaves and warm pittas if using

 

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