Pork, chorizo and pear skewers recipe

14 ratings Rate
  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 820 calories / serving
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BBQ porkchorizopearskewers He

Thread the pork, chorizo slices and pear chunks alternately onto four skewers.

Heat the barbecue until the coals are glowing and there are no flames. Place the skewers on the barbecue. Dip the rosemary wand into olive oil and use to baste the skewers, sprinkling on seasoning as you turn. Cook until the pork is cooked through – 8-10 minutes.

Just before the end of cooking, drizzle over a little of the honey to caramelise. Warm the pitta breads on the grill and split them. Fill them with the contents of the skewers.

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

  • Ingredients

  • 500g pork fillet, cut into cubes
  • 120g chorizo sausage, from a ring, thickly sliced
  • 4 ripe pears, cored and cut into large chunks
  • 1 long rosemary sprig
  • olive oil
  • 2tbsp runny honey
  • salt
  • pepper
  • 4 pitta breads
  • Energy 3440kj 820kcal 41%
  • Fat 26g 32%
  • Saturates 9g 45%
  • Sugars 30g 33%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 79.8g Protein 69.6g Fibre 6.6g


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