Honey Glazed Pork Kebabs
Yummy pork kebabs with a honey glaze.
- Prep time15 minutes
- 4 portions
Ingredients
- 4 tbsp (intl) honey
- 2 tsp Dijon mustard
- 1 tbsp (intl) barbecue sauce
- 8 mushroom caps trimmed and quartered
- 2 red capsicums cut into cubes
- 2 green capsicums cut into cubes
- 500 grams pork loin medallions trimmed and cubed
- 1 tbsp (intl) sunflower oil
- 40 grams Flora ProActiv buttery spread
- 2 packets 90 second microwave brown rice 250 g each
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Soak 8 long bamboo skewers in water for 30 minutes.
- To make the glaze, mix the honey, mustard and barbecue sauce in a small bowl. Cover and set aside.
- To make the kebabs, thread the mushroom, capsicum and pork on the skewers, keeping some capsicum and mushroom aside for the rice.
- Heat the grill (or barbecue grill) and brush the kebabs with half of the oil. Cook the kebabs as liked, brushing with the remaining oil during cooking. At the same time, grill the leftover mushroom and capsicum. Place the kebabs on a large piece of foil and pour over half of the glaze. Wrap up and rest.
- Microwave the rice according to the packet directions. Place cooked rice in a salad bowl and stir in the Flora pro-activ, grilled mushroom, capsicum and remaining glaze.
- Serve kebabs with the rice and pour over any left over juice.
Mix and match any seasonal vegetables for these kebabs.