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August 19, 2013

Balsamic Apple & Pork Kebabs

Balsamic Apple & Pork Kebabs ~ Delicious combination ~ sweet, sour & salty ! #Kebabs #AppleRecipe #PorkKebabs #BBQ

South-Africa is a grilling/BBQ-ing country, no denying that !  I am sure most families here have a couple of BBQ's {or even more than a couple!} a month.  And I'm not talking about a batch of Boerewors* on the fire for Boerewors* rolls - I mean the real BBQ thing with all the trimmings.

We don't necessarily have these outdoor eating habits only for big do's, family gatherings or whatever the occasion may be. It is really more a way of life, and because it is sunny South-Africa we can have these BBQ's throughout the year.

It is never too cold - it might rain, but we'll have our coals or gas on !  There's always a way :-)  I'll make kebabs as part of the meat additions {which normally include some of the following, if not most, Steak Chops, Ribs, Boerewors, Chicken and a variety of kebabs} - that's beside the sides, salads, breads/rolls, pap*, gravies, sauces and many many other goodies.

But I grilled these kebabs on a health griller the other night, served on a bed of rice and we had a side and a salad as well.  The pork was almost melt-in-the-mouth tender and the scorched Apple gave it an awesome taste - slightly sweet and sticky!


8 Kebabs

1/2 cup Balsamic Vinegar
1/3 cup Brown Sugar
1/4 cup Lemon Juice
Salt & Pepper, to taste
750g Pork Fillet {tenderloin}, cubed
16 Pickle size Onions, blanched and halved
1 Large Green Apple, cubed

1.) Mix the Vinegar, Brown Sugar, Lemon Juice and Salt & Pepper in a small bowl.
2.) Place the cubed Pork in a marinade container - pour over the Vinegar mixture - marinade in the refrigerator for an hour or two {turn the marinade container over halfway}
3.) Cook the meat, with the Sauce, in a pan over medium heat until done.
4.) Thread the Pork, Onions and Apple onto water-soaked wooden kebab sticks.
5.) Brown on a health griller or a griddle pan - about 2 - 3 minutes, turning regularly and brush with the leftover sauce on every turn.

Serve immediately with rice, sides or salads or as part of a BBQ meat tray.

* Boerewors is a South-African thick sausage with many, many variations {the cheese stuffed is amazing!}
* Pap - this is made in a few different ways, using mealie meal which is a rough textured maize flour - a tart, a thick, dense porridge consistency or my favorite "Putu Pap"


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  3. Yum! We have BBQ's throughout the year too, I guess if we had snow here I might not be as keen to go out but I think a hot sausage off the barbie in the middle of Winter is an awesome meal. Especially when you're out in the bush camping!

  4. Oh wow! I just picked up some maple balsamic vinegar and I bet it would be good with this! Looks so delicious Linda, but then your stuff always does!

  5. Ya know, Idk why, but I don't really make pork too often. These kabobs sound easy and delicious, Linda! I really need to give them a try!

  6. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen


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