With Summer upon us there's no shortage of BBQs happening around town. Impress your friends with this tasty ebab combo - free-range pork, red onion, apricots and Mustard. Trust us, you won't regret it.
PREP 12 MINS • COOK 10 MINS • SERVES 4–6
500g free-range pork loin or
trimmed pork chop, cut into
1 inch cubes
8 small apricots, stones
removed, cut into quarters
2 large red onions, quartered
1 tbs Meadow & Marrow
Bone Broth Concentrate -
Lemon & Herb
2 tsp dijon mustard
2 tsp seeded mustard
2 apricots, stones removed
1 tsp honey
Add marinade ingredients to a blender or food processor and blitz
until just combined.
Place pork into a large baking dish or bowl and add the marinade.
Use your hands to mix through and ensure all meat is coated.
Cover and place in the fridge overnight or for a few hours at least.
Assemble the skewers by placing a cube of pork on first then
alternating with an apricot quarter and chunk of red onion until the
skewer is full (remember to leave a little room to be able to pick
them up/ turn them over).
Once skewers are assembled, heat your BBQ to medium and
place skewers on the grill. Grill for a few minutes each side till
brown and cooked through
Serve with a fresh salad and grilled veggies.
NOTE/TIPS: If using wooden skewers don’t forget o soak them in water for 30 mins before assembling to prevent them burning on the BBQ