Pork and peach barbecue skewers

Add a splash of colour to your grill this barbecue season with these flavoursome pork and peach skewers. Tender, tasty and so simple to make, you'll love bringing this to your next potluck.

By Jo Wilcox
  • 25 mins preparation
  • 15 mins cooking
  • Makes 8 good-sized skewers
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  • 650-700 g pork fillet, trimmed of sinew and cut into bite-sized pieces
  • 3-4 peaches, cut into bite-sized pieces
  • 1/2 red onion, cut into bite-sized pieces
  • 2 yellow or red capsicums, cut into bite-sized pieces
  • 16 small sprigs rosemary
  • 1/4 cup teriyaki sauce*
  • 2 tbsp lemon or lime juice
  • 1/4 cup chopped cashews


  • 1
    Preheat the oven to 180°C and preheat a barbecue grill (or have a grill pan to hand).
  • 2
    Thread the pork onto metal skewers, alternating with pieces of peach, onion and capsicum, and adding a few small sprigs of rosemary between the layers.
  • 3
    Combine teriyaki sauce and lemon or lime juice and brush over the kebabs.
  • 4
    Sear kebabs on barbecue (or in grill pan) until coloured on all sides, then transfer to the oven (in a roasting dish) and cook for 5-8 minutes until pork is cooked through. Alternatively, reduce the heat on the barbecue after searing and grill for a further 5-8 minutes until cooked. Serve scattered with cashews.


*Check label if eating gluten free

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