Grilled Pork Skewers with Peaches

My family absolutely loved this grilled pork skewers with peaches recipe. We used nectarines instead of peaches out of sheer laziness. (I hate peeling peaches.) I’d say the recipe only took 30 minutes total to throw together. Quick, easy, and delicious. We used our gas grill, and the timing was just right. The fruit feels just a little soft after 6 minutes on the grill, but it’s still firm enough to cut with a knife. Perfect flavors. A definite repeat in our house.

This grilled pork skewers with peaches recipe is an easy yet delicious one-dish meal for a summer evening. The peaches are deliciously charred on the grill, and their sweetness contrasts nicely with the peppery bite from the arugula.

The pork was wonderful tossed in the salad, although you could easily serve the skewers separately with a drizzle of vinaigrette.

The peaches were nicely charred around 7 minutes for me. I took them off when the cut side was black. I cooked half the meat alone on the skewers, and I added some quartered sweet onion pieces between the pork chunks on the other half.

I much preferred having the charred onion pieces in the salad rather than just pork and peaches. My skewers cooked between 10 and 12 minutes, depending on which part of the fire they were over. A great, easy meal.

This grilled pork skewers with peaches recipe is great to make with the wonderful peaches that are plentiful at farmers’ markets this time of year.

I used pork tenderloin, which isn’t as easy to cut into 1-inch chunks as pork loin would be. The tenderloin, however, as the name indicates, does yield extremely tender meat. I felt that 1-inch chunks were too small and would cut the meat into larger cubes the next time I make this recipe. And I will be making this again.

All the components and flavors work well together, and arranging everything on a large plate, with all of the vibrant colors, gives you a beautiful dish. I did not add the arugula right away, wanting to keep its bright green color and fresh crispness. The vinaigrette worked beautifully on all of the components.

As someone who often craves a hearty salad for dinner, I found these grilled pork skewers with peaches to be very satisfying. I hadn’t grilled peaches before, and they really do make the dish. It took me far longer to clean the old grill than it did to make the actual recipe, and it was worth it. Do oil the grill grate first, as the pork holds on for dear life, and plan on manning the grill throughout the cooking time.

Though I usually like my meat a bit pink, the mildly charred pieces of pork were the most delicious. I’d recommend using a heavy hand with the peaches and the arugula to counter the heaviness of the pork, and letting each diner add the vinaigrette individually.

It’s also a good idea to add the hot peaches and pork immediately to the greens so they wilt some, and you can start stuffing your face immediately.

The recipe didn’t say whether to close the grill lid or not; I had it closed initially, then increased the heat to high and left the lid open as I manned the pork. The pieces on the edge of the skewers were still quite raw on some sides; eventually, I removed them from the skewer because they weren’t getting evenly cooked. If someone knows a kebab-twirling tip, I’d love to hear it.

The peaches weren’t getting enough action on the sideline, so I moved them over the fire for 6 minutes. They looked charred in places after 10 minutes, so I removed them and added them to the arugula immediately so that it’d wilt a bit. 10 minutes was sufficient but more wouldn’t have hurt.

This grilled pork skewers with peaches recipe is a simple and lovely summertime dish! The smell of the grill, local peaches, and kabobs in general mean this dinner screams summertime to me.

When I first read this recipe, I thought the flavors might be a bit too simple, but I think that’s the charm of the recipe. The easy balsamic-honey vinaigrette that you pour over everything is what really gives depth to the dish. The sweet and tart vinaigrette worked perfectly over the peppery greens, the grilled pork, and, of course, the sweet peaches.

The peaches I cooked for about 3 minutes per side, until they became a bit tender and had grill marks on them. I cut the cooked peaches and covered them with foil until ready to place on top of the arugula salad. I cooked the pork for about 6 minutes per side, so yes, 12 minutes total.

I chose to simply place the pork skewers on the salad studded with cooked peaches and then pour the vinaigrette on top of everything. This was a delightful salad that was fun to make and very delicious.

This recipe turned into a very vibrant and tasty salad. In my opinion, there’s no real substitute for the smokiness of food cooked over charcoal.

The sweetness of the vinaigrette was a nice counterpoint to the bitterness of the greens and also enhanced the innate sweetness of the peaches. I used baby arugula for this, as I find it more palatable than the more mature green.

For the meat, I used boneless pork loin. The pork was over medium-hot charcoal for about 15 minutes, as we wanted it a little more charred than pink.

The peaches were showing light grill marks at 6 minutes and could have actually used a little more time on the grill. While the vinaigrette was addictive, there was too much of it.

When I make this again, I will apply it more judiciously, perhaps to each serving of the salad, so any leftovers won’t be swimming in honey balsamic vinaigrette. Peaches are a good match for both pork and chicken, so I think I might try this recipe in the future with some skinless, boneless chicken breasts coated in oil and maybe some spices. It seemed a little odd to be making pork skewers but not actually serving the pork on skewers, but the salad was good.