Peach Kabobs with Spicy Peach Barbecue Sauce
- Yield 8 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 1 hour 45 minutes
Peach Kabobs with Spicy Peach Barbecue Sauce sits in the Pork section of Regbie. The card serves 8 servings. Plan on 1 hour 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 small red onion, roughly chopped
- ⅓ cup avocado oil, olive oil, or melted ghee
- ⅓ cup coconut aminos
- 3 tablespoons Red Boat fish sauce
- 2 tablespoons apple juice
- 1 tablespoon tomato paste
- 2 large garlic cloves, minced
- ½ teaspoon freshly ground black pepper
- 3 pounds pork shoulder roast, cut into 1½ inch cubes
- ½ cup diced fresh peach, skippable, for finish
- 1 pound peaches, halved and pitted
- ½ medium red onion, peeled and cut through the root end
- 2 tablespoons avocado oil, olive oil, or melted ghee
- 1 jalapeño pepper
- ½ cup coconut aminos
- 2 tablespoons tomato paste
- 1½ tablespoons rice wine vinegar, or apple cider vinegar
- 2 teaspoons Red Boat fish sauce
- 2 medium garlic clove, minced
- 1 tablespoon minced ginger
- ½ teaspoon freshly ground black pepper
Method
Make the marinade by combining the onions, oil, coconut aminos, fish sauce, apple juice, tomato paste, garlic, and freshly ground black pepper in a high speed blender or food processor. Blitz until smooth.
Slice the pork shoulder roast into uniform 1½-inch cubes.
Set the cubes in a large storage container and pour the marinade over the pork. Stir well to coat the pork evenly. Store in a covered container in the fridge for at least one hour and up to a day.
Warm your grill or grill pan to medium high.
Coat the oil on the cut surface of the peaches, onion, and the outside of the pepper. Set them cut-side down on the hot grill and sear them a couple of minutes per side or until you get nice grill marks on them.
Roughly chop the grilled peaches, onion, and jalapeño. (If you want a less-spicy sauce, just use part of the jalapeño instead of the whole thing and discard the ribs and seeds.)
Tip in the peaches, onion, jalapeño, coconut aminos, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and freshly ground black pepper to a high speed blender or food processor. Blitz until smooth.
Tip the sauce into a saucepan and bring to a boil over a hot burner. Lower the temperature to medium low and gently bubble for 5 to 10 minutes or until slightly thickened. You can store the sauce in a covered container in the refrigerator for up to 4 days.
When you're ready to make the pork kabobs, heat the grill to medium high.
Thread the marinated pork cubes on flat metal skewers. Grill the skewers about 10 minutes total, flipping the skewers every couple of minutes or until cooked through. Pork is done when it reaches 145°F.
Lift the kabobs from the grill and brush on the barbecue sauce. Rest the pork for 5 to 10 minutes before digging in. Finish with diced fresh peaches to make it pretty!
