Summer 2022

Genevieve Taylor’s Pork, Apple & Mustard Kebabs

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Serving: 4-6 people

Pork and Apple Kebabs


600g (1lb, 5oz) Pork Leg Steaks

2 tbsp Wholegrain Mustard

1 tbsp Olive Oil

2 Large Eating (dessert) Apples, No need to peel

Maldon Salt

Freshly Ground Black Pepper

To Serve:

A Few Mixed Salad Leaves

Extra Wholegrain Mustard (optional)

You will need 4-6 long metal skewers


Pork and apple is a classic combination. Any variety of sharp apple will do here, but the red ones add a beautiful splash of colour to your kebabs.

  1. Cut the pork steaks into 3cm (1 ¼ inch) cubes, dropping them into a mixing bowl as you go. Add the mustard, olive oil and a good pinch of Maldon Salt and freshly ground black pepper. Stir well to coat the meat in the marinade, cover, then transfer to the fridge to marinate for 2 hours, or overnight if you have time.
  2. When you are ready to cook, light the barbecue and set up the fire for direct cooking.
  3. Chop the apples into quarters, remove the cores, then cut each piece in half – you should have 16 wedges. Add the apple to the pork and stir to coat in the marinade. Thread alternating pieces of pork and apple onto the skewers.
  4. Once the barbecue is hot, lay the skewers onto the grill bars a little away from the fire – you want to cook over a moderate heat. Shut the lid and cook for 20 minutes, or until the pork is cooked through; the internal temperature should read 63c (145 F) for medium or 71c (160 F) for well done on a digital thermometer.
  5. Serve with salad leaves and mustard on the side if you like.
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