If you need a tasty, easy Friday night dinner, you’ll love these cider-soaked pork kebabs. Simply marinate them the night before, leave them in the fridge overnight to soak up the delicious cider flavour, then grill them and serve with some crispy salad and rice or potatoes.
When skewering them, a metal skewer works best with meat as it helps to cook faster, but if you’re using wooden skewers, make sure you soak them in water for 30 minutes before using them, so they don’t burn on the grill.
Ingredients (serves 4)
½ x 568ml bottle Stella Artois Cidre
4tbsp maple syrup
4 cloves garlic, halved
8 sprigs thyme
420g essential Waitrose British Pork Fillet, cubed
2 courgettes, thickly sliced
8 shallots, halved
1 red pepper, seeded and thickly sliced
Olive oil spray
Method
Place the cider in a large glass bowl and stir in two tablespoons of the maple syrup, the garlic cloves and half the thyme sprigs. Add the pork and leave to soak for at least an hour or overnight.
Lift out the pork, discarding the marinade. Thread the meat and vegetables alternately onto eight skewers. Spray lightly with the oil.
Barbecue, grill or griddle the skewers for 15-20 minutes, turning regularly until cooked through.
Strip the leaves from the remaining thyme sprigs and stir into the remaining maple syrup. Brush onto the skewers and continue to cook for a further five minutes until shiny and nicely browned. Serve with leafy salad and a chilled glass of the remaining cider.
Recipe courtesy of Waitrose.
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