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Glazed Pork and Peach Kebabs https://www.metro.ca/userfiles/image/recipes/brochettes-porc-glace-peches-4642.jpg PT15M PT15M PT30M
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).
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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
Glazed Pork and Peach Kebabs

Glazed Pork and Peach Kebabs

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  • Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    cubed pork for kebabs
  • 2
    fresh peaches, cut into wedges
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    PEACHES

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    $3.49 /lb

    PRODUCT OF CHILE, No. 1 GRADE NECTARINES PRODUCT OF CHILE 7.69/kg


  • 1
    onion, cut into wedges
  • 1
    sweet pepper, cut up
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 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)
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    UNICO MARINADES

    UNICO MARINADES

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    lemon zest
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE



  • Salt to taste
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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