Maple Glazed Pork with Mediterranean Veg Kebabs

These chunky meat kebabs with a sweet sticky glaze are perfect for a barbeque or al fresco supper served with warmed flatbreads and salad.

Makes 8                  




  • 750g lean pork fillet, cubed
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 garlic clove, crushed
  • 2 large red peppers, deseeded and cubed
  • 2 courgettes, sliced
  • 2 red onions, peeled and cubed
  • 6 tbsp maple syrup
  • 4 tbsp tomato ketchup
  • 1 tbsp mild mustard


  1. Place the cubed pork in a non-metallic container and add the lemon juice, half the oil and the dried oregano and garlic. Toss to coat then cover and leave to marinate in the fridge for 3-4 hours or overnight.

  2. Thread the pork, pepper, courgettes and red onion onto 8 long metal skewers. Cook on a preheated barbeque or under a hot grill for 10-15 minutes, turning frequently, until the pork is cooked through and the vegetables are lightly charred.

  3. Meanwhile, mix the remaining oil, maple syrup, ketchup and mustard together and brush all over the kebabs for the last 2-3 minutes of cooking time, until glazed and sticky. Serve immediately.


Marinating the meat in lemon juice and oil will make it extra tender. Add some chopped chilli for a spicy touch or add 2 tbsp light soy sauce, if liked.