Cider-Soaked Barbecue Pork Kebabs (Gluten Free - Dairy Free)
Posted: 24 Jun 2021 05:32
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Preparation Time: 10 minutes + marinating
Cooking time: 25 minutes
Serves: 4
If served as four portions, provides 271 cals, 8g fat (of which 2.5g saturates), 18g sugar and 0.2g salt per portion.
Ingredients
- ½ 568ml bottle Stella Artois Cidre (or alternative of choice)
- 4 tbsp maple syrup
- 4 cloves garlic, halved
- 8 sprigs thyme
- 420g (14oz) pork fillet, cubed
- 2 courgettes, thickly sliced
- 8 shallots, halved
- 1 red pepper, seeded and thickly sliced
- Olive oil spray
Method
1. Place the cider in a large glass bowl and stir in 2 tbsp of the maple syrup, all the garlic and half the thyme sprigs. Add the pork and leave to soak for at least an hour or overnight.
2. Lift out the pork, discarding the marinade. Thread the meat and veg alternately onto 8 metal skewers. Spray lightly with the oil.
3. Barbecue, grill or griddle the skewers for 15 - 20 minutes, turning regularly until cooked through.
4. 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 5 minutes until shiny and nicely browned. Serve with leafy salad and a chilled glass of the remaining cider.