• Pork and peach kebabs with peach and cucumber couscous salad

    Try this refreshing twist to the braai kebab next time you are inviting your favourite folks over for a fun time.

    Pork and peach kebabs with peach and cucumber couscous salad

    Serves: 8


    • Kebabs (makes 8)

    • 30 ml (2 tbsp) ground cumin
    • 10 ml (2 tsp) dried sage
    • 20 ml (4 tsp) smoked paprika
    • 2,5 ml (½ tsp) cayenne pepper
    • 10 ml (2 tsp) turmeric powder
    • juice of 2 lemons
    • 10 ml (2 tsp) crushed garlic
    • 125 ml (½ cup) good quality tomato sauce
    • 60 ml (¼ cup) balsamic vinegar
    • 6 sprigs of thyme, leaves only
    • 30 ml (2 tbsp) olive oil
    • 800 g – 1 kg smoked pork fillet
    • 2 – 3 peaches, cut into 16 wedges
    • 8 kebab sticks
    • Couscous salad

    • 250 ml (1 cup) flavoured or unflavoured couscous
    • 125 ml (½ cup) vegetable stock, warm
    • 250 ml (1 cup) cucumber, diced
    • 1½ rounds feta, crumbled
    • 1 peach, skinned and diced
    • ½ red onion, finely chopped
    • a handful of fresh basil leaves



    For the kebabs, make the marinade by mixing all of the ingredients together, except the pork and peaches. Soak 8 kebab sticks in hot water for 20 minutes (this will prevent the sticks from burning while cooking).


    Cut the pork fillet into bite-size pieces. You need 3 pieces per skewer – 24 pieces in total. Place the meat in the marinade and use your hands to rub it all over the meat. Allow to marinate in the fridge for at least 30 minutes.


    Preheat a griddle pan until hot and turn the grill of the oven to 200°C.


    Thread the pork and peaches alternatively onto the skewers. Fry in the griddle pan for 3 – 4 minutes perside, keeping an eye on them to make sure they don’t burn. Place the griddled kebabs on a baking tray and brush with remaining marinade. Place under the grill until cooked through and tender,about 10 – 12 minutes.


    For the salad, place the couscous in a mixing bowl and pour the warm stock on top. Cover with plastic wrap andset aside until all the liquid has been absorbed, about 10 minutes. Allow to cool completely before stirring in the rest of the salad ingredients.


    Serve the kebabs with couscous on the side.


    Depending on the size of the bowl you use to make the couscous, you might need a little more or a little less stock. The main thing is to add just enough stock to cover the couscous.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    Chocolate fudge cake with caramel icing