Juicy, tender pork, sweet apricots, and smoky grilled onions—these vibrant kebabs are marinated in Olive Amelia Madagascar Black Peppercorn Olive Oil and Olive Amelia Blenheim Apricot Balsamic Vinegar for bold, balanced flavor with just the right touch of heat. Perfect for grilling season and guaranteed to impress.
Ingredients:
- 1 pork tenderloin (about 1 lb.), cut into 20 cubes (1-inch each)
- 200 ml bottle Olive Amelia Madagascar Black Peppercorn Olive Oil
- 200 ml bottle Olive Amelia Blenheim Apricot Balsamic Vinegar
- 1 large red onion, cut into 2-inch wedges, layers separated
- 8 apricots (about 1 lb.), pitted and quartered
- 2 Tbsp. cayenne pepper
Instructions:
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In a large zip-top bag, combine Black Peppercorn Olive Oil, Blenheim Apricot Balsamic, and cayenne pepper. Add pork cubes and toss to coat. Marinate for at least 30 minutes or overnight for deeper flavor. Reserve the marinade—do not discard.
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Preheat grill to medium heat. Soak four 12-inch wooden skewers in water for 15 minutes (or use metal skewers).
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Pour the reserved marinade into a small pot. Bring to a boil and cook, stirring constantly, for 2 minutes to make it safe for basting. Remove from heat and set aside.
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Thread the skewers, alternating pork cubes, apricot quarters, and onion layers. Begin and end each skewer with pork.
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Grill kebabs for 12–14 minutes, turning occasionally and brushing with the basting sauce, until pork is cooked through and apricots are slightly charred.