Pork Kebab With Peaches

by Editorial Staff

The most delicate shashlik with peach and teriyaki sauce will really appeal to everyone, thanks to the caramelized crust and an excellent combination of meat and peach.

Cook: 40 minutes



  • Pork (tenderloin) – 500 g
  • Fresh or canned peaches – 5-6 pcs.
  • Teriyaki sauce – 5 tbsp
  • Honey – 2 tbsp
  • Dijon mustard – 2 tbsp
  • Lemon juice – 1 tbsp


  1. Let’s prepare all the products for pork kebab with peach. Peaches can be used both fresh and pickled. Fresh peaches should be cut into halves and pitted. I will use a canned peach already peeled.
  2. Cut the pork into small pieces.
  3. In a bowl, combine the marinade ingredients: lemon juice, honey, teriyaki sauce, and Dijon mustard.
  4. Put the meat in the marinade and mix well. Leave the meat to marinate for 30 minutes, or longer.
  5. We string pieces of meat on skewers, alternating them with peach halves.
  6. We carry out this procedure until the meat ends.
    IMPORTANT: we do not throw away the marinade, but in the process of baking we grease the kebabs with it to get a caramel crust on meat and peach.
  7. We cook the kebabs on the fire or on the grill for 10-15 minutes until the meat is tender, turning them over so that they cook evenly.
  8. Pork kebabs with peach are ready!

Bon Appetit!

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