Pork and Peach Kebabs

By
KACHEN
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0
351
Gegrillter Spieß mit Couscous-Salat und Gemüse

Pork and Peach Kebabs with Peach and Cucumber Couscous Salad

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Total Time 1 hour 55 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the kebabs (makes 8)
  • 2 tbsp ground cumin
  • 2 tsp dried sage
  • 4 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tsp turmeric powder
  • Juice of 2 lemons
  • 1 tsp crushed garlic
  • 125 ml good-quality tomato sauce
  • 60 ml balsamic vinegar
  • 6 sprigs thyme leaves only
  • 30 ml olive oil
  • 800-1000 g smoked pork fillet
  • 2-3 peaches cut into 16 wedges
  • 8 wooden kebab skewers
For the couscous salad
  • 175 g couscous flavoured or unflavoured
  • 125 ml warm vegetable stock
  • 150 g cucumber diced
  • 1 ½ slices feta crumbled
  • 1 peach skinned and diced
  • ½ red onion finely chopped
  • A handful of fresh basil leaves

Method
 

Prepare marinade
  1. Mix all ingredients for the kebab marinade, except pork and peaches. Soak the skewers in hot water for 20 minutes to prevent burning.
Prepare pork
  1. Cut pork fillet into bite-size pieces (24 pieces total, 3 per skewer). Place in marinade, rubbing well into the meat. Cover and marinate in the fridge for at least 30 minutes.
  2. Heat pans/oven: Preheat a griddle pan until hot. Preheat the oven grill to 200°C.
Assemble skewers
  1. Thread pork and peach wedges alternately onto skewers. Griddle 3–4 minutes per side until nicely coloured. Transfer to a baking tray, brush with remaining marinade, and grill 10–12 minutes until cooked through and tender.
Prepare couscous
  1. Place couscous in a bowl, pour over warm stock, cover and set aside ~10 minutes until absorbed. Allow to cool completely, then stir in cucumber, feta, peach, onion, and basil.
Serve
  1. Arrange couscous salad on plates and serve with hot kebabs.

Notes

Adjust stock for couscous depending on your bowl size – the liquid should just cover the grains.

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