Glazed pork kebabs
- Quantity: 4 SERVES
Ingredients650 g lean boneless pork
12 dried apricots
2 small zucchini about 125 g in total, thickly sliced
2 small red or white onions about 125 g in total, cut into quartersMARINADE
4 tablespoon finely shredded orange marmalade
2 tablespoon orange juice or sherry
2 tablespoon wholegrain mustard
1⁄2 teaspoon ground ginger
1⁄2 teaspoon dried thyme or oregano
Cooking method for glazed pork kebabs
1. To make the marinade, melt the marmalade in a small saucepan over low heat for 1–2 minutes. Stir in the remaining marinade ingredients and set aside to cool.
2. Trim any fat off the pork and cut the meat into 4-cm cubes. Place in a large bowl, pour over the marinade and stir well. Cover and refrigerate for 30 minutes.
3. Lightly oil a hotplate or grill rack and preheat to medium–high heat. Thread the pork, apricots, zucchini and onions alternately onto 4 metal skewers. Cook kebabs over direct heat, turning and brushing with the reserved marinade, for about 12–15 minutes or until the pork is cooked through. Serve immediately.