Teriyaki Pork Kebabs  
(serves 4-6) 
Have a go at this wonderful low FODMAP recipe, perfect for those summer evenings with the family... and great with our Tomato Salsa! 
500g diced pork 
1 red pepper, cut into 1” pieces 
1 tin cubed pineapple, drained 
1 large courgette 
For the Marinade: 
3 tbsp Soy Sauce 
3 cloves of garlic, halved (these will be discarded with the marinade) 
1 tbsp garlic-infused oil 
1 tbsp chilli-infused oil 
Pinch of dried chillies 
A few grinds of black pepper 
Basting Sauce: 
400ml / 14 floz water 
1 tsp Bovril 
2 tsp chopped fresh ginger 
2 tbsp Soy Sauce 
2 tbsp cornflour 
2 tbsp brown sugar 
3 tsp lime juice 
Pinch of dried chillies 
1 tbsp algave nectar 
Note: Put 12 wooden skewers in water to soak for 30 minutes before assembling the kebabs. 
Also, the Basting Sauce can be made the day before use and kept in the fridge. It may need heating a little before use. 
Place all the marinade ingredients together in a large bowl and mix well. Add the pork and stir, ensuring the meat is well coated. Place in the fridge and leave to marinate for at least 30 minutes, preferably overnight. 
Place all the basting ingredients together in a saucepan, stir and bring to the boil. Reduce the heat and leave to simmer until it has reduced by approx. 1/3rd. Stir occasionally. Remove from the heat and set aside to cool, whilst you assemble the kebabs. 
Remove the meat from the marinade and begin to thread the kebab ingredients onto the skewers; courgette, pepper, pork, pineapple; repeating until the skewer is full, leaving enough space to handle each end of the skewer and making sure the ingredients are tightly packed. 
Using a pastry brush, baste the kebabs with the sauce, turning to cover all sides. 
Place on the barbeque, griddle or under the grill, turning to ensure even cooking and basting each turn. Cook for 15-20 minutes, or until meat is cooked through. 
Tomato Salsa 
1 tin chopped tomatoes, well drained 
½ bunch spring onion greens, finely chopped 
½ tsp dried chillies or 1 fresh chilli (de-seeded, optional), finely chopped 
Juice of ½ lime or lemon 
1 tbsp fresh coriander, finely chopped 
1 tsp fresh parsly, finely chopped 
1 tbsp garlic infused oil 
Salt and pepper 
Place all ingredients together in a medium sized bowl and mix well.  
Transfer to a serving bowl and enjoy! 
Share this post:

Leave a comment: 

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings