- 400 gram pork
- 3 peaches
- 12 sage leaves
- olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- pepper and salt to taste
Kitchen equipment needed
- barbecue or grill pan
- optional: aluminium foil tray
- meat tongs
- 6 skewers
- medium-sized bowl
- cutting board & small knife
Preparation — 10 minutes + marinating time
Remove any excess fat or muscles from the pork meat and divide into pieces. Add them to a medium-sized bowl and season with balsamic vinegar, honey, pepper and salt. Marinate at least half an hour.
Meanwhile make sure the barbecue is hot and if you’re using wooden skewer you can soak them in water so they won’t burn so easily. Rinse the peaches, remove the pits and divide into quarters and then again into halves.
Finishing the pork and peach kebabs — 10 minutes
Start with a piece of pork, then a piece of peach and a folded sage leaf. Repeat until each skewer has 3 pieces of pork, 2 sage leaves and 2 pieces or peach. Drizzle with olive oil, you can use an aluminium foil tray so they won’t stick so easily, and grill them for a few minutes on each side. Enjoy!