Spiced pork rocket kebabs with autumn fruits relish

Spiced Porc Rocket Kebabs with Autumn Fruits Relish

Makes: 6 skewers | Prep Time: 5 minutes + marinating | Cooking Time: 20 minutes


  • 450g (1lb) porc leg or shoulder steaks, cubed
  • 30ml (2 tbsp) olive oil
  • 15ml (1 tbsp) harissa paste
  • 4-6 mini mixed coloured peppers, de-seeded and cut into chunks
  • 1 small courgette, cut into wedges
  • wooden skewers, soaked in water for half an hour

For the autumn fruits relish:

  • 5ml (1 tsp) oil
  • 1 red onion, peeled and finely sliced
  • 1 pear, peeled, cored and sliced
  • 30ml (2 tbsp) red cherry jam or similar red jam
  • 30ml (2 tbsp) water
  • 150g (5 oz) blackberries, fresh or frozen
  • pinch chilli powder
  • handful redcurrants (optional)


  1. Mix together the olive oil and harissa paste. Add the cubes of meat and smear with paste mixture. Leave to marinate for 30 minutes covered and in the fridge.
  2. Thread the porc cubes and peppers onto wooden skewers.
  3. Place under a preheated grill and cook for 10-15 minutes until meat is cooked through and browned, turning occasionally.
  4. To make the autumn fruits relish, heat oil in a small pan, add onion and cook slowly until softened. Add remaining ingredients and cook for a further 5-10 minutes, stirring occasionally.
  5. Serve with jacket potatoes topped with butter and a large dollop of fruity relish and steamed corn on the cob.