Glazed Pork and Peach Kebabs

Glazed Pork and Peach Kebabs
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (454 g)

    cubed pork for kebabs

  • 2

    fresh peaches, cut into wedges

  • 1

    onion, cut into wedges

  • 1

    sweet pepper, cut up

  • 1/2 cup
    (125 mL)

    white wine

  • 3 Tbsp.
    (45 mL)

    apple jelly or apricot jelly

  • 1/4 tsp.
    (1 mL)

    ground chili pepper (ex. espelette pepper)

  • 1/2 tsp.
    (2 mL)

    lemon zest

  • Salt to taste


Preheat barbecue to high or oven to 425°F (210°C).

On 4 skewers, thread pork, alternating it with peaches and vegetables. Keep cool. In a small saucepan, combine white wine with jelly, chilli pepper, zest and salt, and bring to a boil. Boil for 2 min. Reduce barbecue's heat to medium. Brush kebabs with sauce and cook on the hot grill or in the oven for 15 min. or to desired degree of doneness. Baste often during cooking (use all of the sauce to glaze kebabs).

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007