These pork and mango kebabs can be prepared ahead for your barbecue feast and frozen in polyboxes ready for when the sun shines. And if it rains? Well, they cook beautifully under the grill.
Ingredients:
1lb. lean pork tenderloin cut into 1 inch cubes
4tbsp. mango chutney
2tbsp. redcurrant jelly
2tbsp. red wine vinegar
2tbsp. Worcester sauce
salt and pepper
pinch of mustard
Cooking Instructions:
Divide the cubed pork into 4 servings, thread on to wooden skewers and place in a shallow dish
Mix together the rest of the ingredients to form a marinade
Spoon the marinade over the meat, cover and marinade in a fridge for 4 hours
Cook for 10-15 minutes on a preheated barbecue or grill, turning frequently and brushing with the spare marinade