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Peachy pork kebabs recipe

Peachy pork kebabs recipe

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Adding peaches to these pork kebabs gives a beautiful caramelised flavour. Marinate the pork in advance, then all you have to do is heat the grill for a deliciously simple and healthy dinner. See method

  • Serves 4
  • 35 mins, plus 1 hr marinating
  • 251 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 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
  • salad leaves, to serve (optional)
  • warmed pittas, to serve (optional)
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 14%
  • Sugars

    13g 14%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.2g Protein 23.5g Fibre 3.2g


  1. Put the jam and paprika in a bowl, add 1 tbsp boiling water and mix well. 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.
  2. Preheat the grill to high. Separate the onion wedges to give 2-3 layers per wedge. 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. Serve with salad leaves and warm pittas, if you like.

See more Summer kebab recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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