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Deliciously Grilled: Pork & Peach Kebabs with Little Gem Salad

As the summer sun warms our gardens and backyards, there’s nothing more delightful than firing up the grill and indulging in fresh, vibrant flavours. One such dish that perfectly captures the essence of the season is Pork and Peach Kebabs, beautifully paired with a refreshing Little Gem Salad. This recipe is a sensational combination of sweet and savory, making it a hit for family gatherings or a casual dinner with friends.

The Ingredients

For the Pork & Peach Kebabs:

• 500g pork tenderloin, cut into 2.5cm cubes
• 2 ripe peaches, pitted and cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and freshly ground black pepper, to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

For the Little Gem Salad:

• 2 Little Gem lettuce heads, leaves separated
• 200g cherry tomatoes, halved
• 100g cucumber, diced
• 1 small red onion, finely sliced
• 50g feta cheese, crumbled (optional)
• A handful of fresh mint leaves, chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Preparing the Kebabs

1. Marinating the Pork:
   In a large bowl, combine the olive oil, honey, minced garlic, thyme, salt, and pepper. Add the cubes of pork tenderloin, ensuring they are generously coated in the marinade. Allow the meat to marinate for at least 30 minutes, but for maximum flavour, aim for around 2 hours in the fridge.

2. Assembling the Kebabs:
   Thread the marinated pork onto skewers, alternating with wedges of juicy peach. The sweetness of the peaches complements the savouriness of the pork beautifully.

3. Grilling the Kebabs:
   Heat the grill to medium-high and place the kebabs on the grill once it’s hot. Cook for about 10-12 minutes, turning every few minutes, until the pork is cooked through and reaches an internal temperature of 70°C (160°F) and the peaches are slightly charred.

Preparing the Little Gem Salad

1. Combining the Vegetables:
   In a large bowl, combine the separated Little Gem leaves, cherry tomatoes, cucumber, red onion, and feta cheese if using. Toss gently to mix the ingredients.

2. Dressing the Salad:
   In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper. Drizzle this dressing over the salad, tossing again to ensure everything is coated evenly.

3. Finishing Touches:
   Just before serving, sprinkle the chopped mint leaves over the salad for a fresh burst of flavour.

Serving Suggestions

Present the pork and peach kebabs on a large platter, accompanied by the vibrant Little Gem salad. For an added touch, serve with warm flatbreads or pitta for a delightful wrap option. A chilled glass of white wine or a refreshing summer cocktail pairs wonderfully with this dish, enhancing the experience of warm evenings.

Conclusion

These Pork and Peach Kebabs with Little Gem Salad offer a delightful way to celebrate the flavours of summer. The succulent pork and sweet peaches create a delicious contrast, while the crisp salad provides a refreshing balance. Whether you are hosting a barbecue or simply enjoying a night in, this dish is sure to impress. Light up your grill and get ready to create a flavourful feast that captures the sunny essence of summer dining!

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