• 35min
  • 20min
  • Easy
  • 4 Portions
0 vote

Ingredients

For the marinade
  • 3 Pink Lady® apples
  • salt and pepper
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 half tsp / ½ tsp thyme
  • 3 cloves of garlic
  • 2 lemons
  • 1 pork fillet of approximately 400 g
To assemble the kebabs
  • 2 Pink Lady® apples
  • 8 shallots
  • kebab skewers
For the grilled asparagus
  • salt and pepper
  • olive oil
  • 1 bundle of green asparagus

Stages

For the marinade
  1. Peel 3 Pink Lady® apples.
  2. Core the apples and cut into pieces.
  3. Sprinkle with the lemon juice to prevent them turning brown.
  4. Juice the apples in a juicer in order to obtain 250 ml juice.
  5. Mix the apple juice with 4 tablespoons of lemon juice, the honey, 2 tablespoons of olive oil, garlic and thyme. Season to taste with salt and pepper.
  6. Cut the pork fillet into large chunks.
  7. Marinate the meat in the mixture, leaving it for at least 1 hour in the fridge or preferably overnight.
To assemble the kebabs
  1. Wash the 2 Pink Lady® apples, cut into large pieces and sprinkle with a little lemon juice.
  2. Peel the shallots and cut in half lengthways.
  3. Thread the cubes of meat onto the skewers, adding pieces of apple and shallot in between them.
  4. Brush the kebabs with a little of the marinade. Cook in an oven preheated to 210°C, or on the barbecue or an electric grill for 20 minutes, turning halfway.
For the grilled asparagus
  1. Wash the asparagus spears and cut off the hard bottom ends.
  2. Steam the spears for 4 minutes, then plunge into cold water and drain on kitchen towel.
  3. Brush them with 2 tablespoons of olive oil and grill for about 5 minutes. Season with salt and pepper.
  4. Serve the kebabs immediately with the grilled asparagus.
  5. Enjoy without delay.

Pink Lady® top tip

If you don’t have a juicer, you can put the apple pieces in a blender for three minutes and then strain the mixture through a sieve using the back of a spoon to push the pulp through!

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