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Cider-marinated pork and apple kebabs on a BBQ platter

Cider-Marinated Pork & Apple Kebabs

Pork shoulder cubes marinated in dry cider, mustard and herbs, skewered with apple and onion, then grilled until caramelised. A kebab built around classic British pork-and-cider flavours.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 6 hours
Total Time 6 hours 40 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the kebabs
  • 700 g pork shoulder or neck trimmed and cut into 3 cm cubes
  • 2 firm apples such as Braeburn, cored and cut into chunks
  • 1 large red onion cut into wedges
  • Wooden or metal skewers
For the cider marinade
  • 200 ml dry cider
  • 2 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 garlic cloves crushed
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

Step 1

  1. In a bowl, whisk together cider, olive oil, mustards, garlic, sage, thyme, honey, salt and pepper.

Step 2

  1. Add the pork cubes and mix well. Cover and marinate in the fridge for 2-6 hours.

Step 3

  1. Soak wooden skewers in water if using.

Step 4

  1. Thread pork, apple pieces and red onion onto skewers, alternating as you go.

Step 5

  1. Preheat the BBQ to medium-high heat.

Step 6

  1. Grill the kebabs for 12-15 minutes, turning regularly, until the pork is nicely browned and cooked through. Aim for a safe internal temperature of about 70 C for pork cubes.

Step 7

  1. Serve with extra fresh apple slices, salad and new potatoes.

Notes

Pork shoulder stays juicy on the BBQ and benefits from the acidity in the cider marinade.
If your apples are very soft, you can briefly microwave or parboil them, then cool before skewering so they do not fall apart.