appetite magazine
BBQ pork and apple kebabs
 
 
Serves: 4
Ingredients
  • 3 tbsp mango chutney
  • 1 tbsp cider vinegar
  • 1 tbsp tomato puree
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1 medium red onion
  • 2 Pink Lady apples
  • 600g pork tenderloin, halved lengthwise and cut into 24 cubes
Method
  1. Preheat the grill or barbecue to medium hot.
  2. Make the glaze by combining the chutney, vinegar, tomato puree, garlic and 1 tbsp of oil.
  3. Season generously.
  4. Cut the onion in half and then cut each half into 4 pieces, to make 8 pieces in total.
  5. Core the apples, then cut each half into 4 wedges.
  6. Cut each wedge in half to make 24 pieces in total.
  7. Thread 8 metal skewers each with 1 piece of onion and then alternate 4 pieces of apple and 3 pieces of pork.
  8. Brush the skewers with the remaining oil and grill for 2-3mins turning halfway.
  9. Then baste the skewers with the glaze and cook for a further 8-10mins, basting regularly, until lightly charred and cooked.
  10. Serve immediately.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bbq-pork-and-apple-kebabs/