Sweet and savoury flavours pair wonderfully in this pork and plum kebab skewers recipe. Don’t let the changeable British weather put you off, this tempting recipe works just as well on a griddle, or under the grill as it does on the BBQ. Pick up the ingredients you need in our Farm Shop. Don’t forget to share a photo of your creations on our social media channels, using #WeAreBecketts

Makes: 8 kebabs

Cook in: 10 mins + marinating time

Ingredients

4 tbsp soy sauce

4 tbsp rice vinegar

3 tbsp Becketts Farm honey

3 tbsp Garlic Farm hoisin sauce

2 tbsp sesame oil

1 garlic clove, crushed

1 thumb sized knob ginger, peeled and grated

1/2 tsp chilli flakes

1 lb pork tenderloin, diced

8 Victoria plums, halved and pitted

1 red onion, quartered

Chopped fresh coriander or flat leaved parsley for garnish

Method

Whisk first 8 ingredients together for the marinade, and pour into a zip lock bag.

Add the pork and plums. Seal the bag and refrigerate for at least an hour, or overnight.

Heat the grill to high.

Thread pork, plums, and onion alternately onto the skewers.

Lightly oil the grill. Grill the skewers, covered, for about 6 minutes. Turn the skewers often, until pork is no longer pink inside.

Garnish with coriander or parsley

Serve with extra Garlic Farm Hoisin Sauce for dipping.

Top Tip

If using wooden skewers, soak skewers for an hour in water before using, to prevent burning.