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Serves: 4

Columbia Honey Mustard Pork Kebabs

  • Prep Time

    15 min.

  • Cooking Time

    10 - 12 min.

  • Method

    Direct

  • Prep Time

    15 min.

  • Cooking Time

    10 - 12 min.

  • Method

    Direct

Ingredients

Columbia  Honey  Mustard  Pork  Kebabs 346X294
  • 900g pork tenderloin
  • Vegetable oil for brushing
  • ¼ tsp coarse sea salt
  • 8 mini pitta breads
  • 1 medium red onion, finely sliced in rings
  • Lime wedges to garnish
  • For the marinade:
  • 115ml yellow mustard
  • 2 tbsp white wine vinegar
  • 3 tbsp clear honey
  • ¼ tsp cayenne pepper

Instructions

    In the kitchen:

  • 01 To make the marinade combine all the ingredients in a medium bowl and stir to make a smooth sauce. Leave at room temperature until the pork is ready to marinate.
  • 02 Cut the pork into 2cm cubes. Lay them in a large shallow dish, pour over the marinade and toss the meat until the surfaces are fully coated. Cover with cling film and refrigerate overnight.
  • 03 When ready to barbecue, drain the pork and discard the marinade. Using a Weber Original Kebab Set, thread pieces of pork onto the skewers and brush the surfaces with oil.
  • At the barbecue:

  • 01 Grill (direct method) the pork over high heat until fully cooked, 6 to 8 minutes, or 2 to 3 minutes each side. Sprinkle salt over the top.
  • 02 Meanwhile, snip a thin layer from the top of each pitta-bread so that it will be easier to fill them. Divide them between four foil packages, or brush with oil and place directly on the cooking grate and grill (direct method) over high heat for 4 minutes to warm them.
  • 03 To serve, divide the meat from each skewer into two pitta breads. Place a few onion slices over the pork and garnish with lime wedges.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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