Glazed Pork Kebabs

Glazed Pork Kebabs

Anne says; Pork can sometimes be a bit of a boring option so with a very tasty and lightly spiced marinade, I am confident that you can take pork to a whole new level!

            Serves 3-4


  • 600g/1lb 5oz boneless pork, trimmed of fat
  • 12 apricots dried and ready to eat
  • 2 small courgettes, cut into 1in chunks
  • 2 red onions, peeled and quartered
  • 4 large skewers, wooden or metal


  • 110g/4oz fine shred orange marmalade
  • 2 tbsp orange juice
  • 2 tbsp wholegrain mustard
  • ½ tsp ground ginger
  • ½ tsp dried thyme or oregano
  •  seasoning



Melt the marmalade in a pot over a gentle heat.  Stir in the orange juice, mustard, ginger, thyme (or oregano) and seasoning.  Set aside and leave to cool completely.

Next for the pork cut the meat into 1½in cubes.  Place in a large bowl, pour the cold marinade over it and mix well together.  Leave to marinate in the fridge for a least 2-3 hours.  As with most marinades the longer you leave it the better the taste.  If possible refrigerate overnight.

To make the kebabs, thread the pork, apricots, courgettes and onions alternately onto four skewers.  Place a griddle pan or a large frying pan on a medium heat or on the barbecue and cook the kebabs for 20-25 mins.  Turn them regularly and brush with the leftover marinade.  When the pork is cooked, remove kebabs from the pan/barbecue and keep warm.  Place the rest of the unused marinade in a frying pan, heat and keep warm until ready to serve.

To serve, place the kebabs on a large heated serving plate and drizzle the hot marinade over them.