Pork and Peach Kebabs with Grilled Green Beans

 

Ingredients (Serves 2-three)

Kebabs:

 

1 lb (450g) red meat tenderloin, reduce into 1-inch cubes

2–3 ripe peaches, cut into wedges

1 crimson bell pepper, cut into 1-inch pieces

1 crimson onion, cut into chunks

2 tbsp olive oil

1 tbsp honey

2 tsp smoked paprika

1 tsp garlic powder

Salt and pepper, to flavor

Wooden or steel skewers

Grilled Green Beans:

12 oz. (340g) green beans, trimmed

1 tbsp olive oil

Salt and pepper, to taste

Optional: 1 tsp lemon zest or a squeeze of lemon juice

Instructions

1. Marinate the Pork:

Add beef cubes and toss to coat.

2. Assemble Kebabs:

Thread pork, peach wedges, bell pepper, and onion onto skewers, alternating pieces for color and taste.

Three. Grill the Kebabs:

Preheat grill or grill pan to medium-high. Grill kebabs for 10–12 minutes, turning every now and then, until pork is cooked thru (145°F / sixty three°C) and slightly charred. Brush with extra honey during grilling if favored.

Four. Grill Green Beans:

 Grill in a basket or directly on the grill for five–7 minutes, until smooth with moderate char. Optionally, finish with lemon zest or juice.

Five. Serve:

Plate the kebabs with green beans on the side. Garnish with clean herbs like parsley or mint for freshness.

 Tips:

Add peaches later in grilling if very gentle.

Balsamic vinegar splash on green beans adds a pleasant tang.

Wooden skewers have to be soaked in water 30 minutes earlier than grilling.