Honey & Rosemary Marinated Pork Kebabs with Mandarin Orange

Orange and honey makes a wonderful, often used, marinade for Kebabs. One variation I particularly enjoy, because I love roasted oranges and they are a delicious accompaniment to salad, is the addition of mandarin wedges to the skewer. The mandarin flavour impregnates the pork during cooking, and the mandarins are absolutely delicious eaten this way!

  • 4 Mandarin Oranges
  • 12 shallots
  • 2 tablespoons fresh rosemary leaves
  • 1 cup olive oil
  • 3 tablespoons honey
  • 3 tablespoons orange juice
  • 1 tablespoons fresh lemon juice
  • 2 garlic cloves, crushed
  • 1lb pork cut into 1-inch cubes
  1. Put Rosemary into a large bowl and, using a wooden spoon, crush the leaves in order to release the oils. Add the Olive Oil, Orange Juice, Lemon Juice, Honey and Garlic. Season with Salt and Pepper.
  2. Add the Pork to the marinade and stir in order to ensure the marinade coats the meat well. Cover and chill for a minimum of 2 hours but preferably 3-4 for intense flavours and a tenderised pork.
  3. Set up the barbecue at medium heat.
  4. Cut the mandarins into wedges and set to one side. Peel the shallot onions.
  5. Thread the pork, mandarin and shallots onto the skewers – with 2 shallot onions and 3 mandarin wedges per kebab.
  6. Sprinkle with salt and pepper. Transfer the marinade to a heavy bottomed saucepan and bring to boil, stir frequently.
  7. Grill under the pork is cooked through – ensuring you turn frequently and brush the kebabs liberally with the marinade.
  8. Serve with a light salad! I like to ensure my salad has a little rocket in because it is a delicious peppery touch with the roasted mandarins.

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