Barbecue Pork Kebabs
Barbecue Pork Kebabs are packed with smoky flavour and colourful vegetables. Tender pork, fresh courgettes, sweet red peppers, and juicy mushrooms work perfectly together on the skewers. Whether cooked outdoors on the barbecue or indoors in the kitchen, they make a delicious and easy family meal.
Barbecue Pork Kebabs are packed with smoky flavour and colourful vegetables. Tender pork, fresh courgettes, sweet red peppers, and juicy mushrooms work perfectly together on the skewers. Whether cooked outdoors on the barbecue or indoors in the kitchen, they make a delicious and easy family meal.
Servings 4 Portions
Ingredients
Kebab Ingredients:
- 700 g pork fillet or pork shoulder cut into chunky cubes
- 1 medium courgette sliced into thick rounds
- 1 large red pepper cut into chunky pieces
- 200 g chestnut mushrooms halved
Marinade Ingredients:
- 4 tbsp tomato ketchup
- 3 tbsp barbecue sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1 tsp smoked paprika
- 1 tsp onion granules
- ½ tsp black pepper
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- If using wooden skewers, soak them in cold water for at least 30 minutes before cooking. This helps stop them burning on the barbecue.
- Add the ketchup, barbecue sauce, soy sauce, honey, olive oil, garlic, smoked paprika, onion granules, black pepper, Dijon mustard, and apple cider vinegar to a large bowl. Stir well until fully combined.4 tbsp tomato ketchup, 3 tbsp barbecue sauce, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp olive oil, 2 cloves garlic, 1 tsp smoked paprika, 1 tsp onion granules, ½ tsp black pepper, 1 tsp Dijon mustard, 1 tbsp apple cider vinegar
- Reserve a few tablespoons of the marinade in a separate bowl for basting later during cooking.
- Add the pork cubes to the main marinade bowl and stir until every piece is well coated. Cover and place in the fridge for at least 2 hours. Overnight marinating gives even better flavour.700 g pork fillet
- Thread the pork onto the skewers, alternating with slices of courgette, chunks of red pepper, and halved chestnut mushrooms.1 medium courgette, 1 large red pepper, 200 g chestnut mushrooms
- Preheat the barbecue to a medium-high heat. Lightly oil the grill if needed.
- Place the kebabs onto the barbecue and cook for around 15–20 minutes. Turn them regularly so all sides cook evenly.
- During the final few minutes of cooking, baste the kebabs with the reserved marinade. This creates a delicious sticky coating and adds extra flavour.
- Check that the pork is fully cooked before serving. The meat should be tender and piping hot throughout.
- Serve immediately with salads, flatbreads, rice, or grilled corn on the cob.
Equipment
- Barbecue, or grill
- Small Saucepan or bowl for reserved marinade
Notes
Indoor Cooking Option:
These kebabs can also be cooked indoors using a grill pan, kitchen grill, or oven. Cook over a medium-high heat and turn regularly until the pork is fully cooked and lightly charred around the edges.
Nutrition
Calories: 384kcal | Carbohydrates: 26g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 889mg | Potassium: 1254mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1740IU | Vitamin C: 63mg | Calcium: 47mg | Iron: 3mg
