Glazed Pork Kebabs

An orange marmalade marinade gives the classic combination of pork and apricots a very special lift.

Ingredients

600g/1lb 5oz extra lean boneless pork

12 ready to eat dried apricots

2 small courgettes about 125g/4 ½ oz

2 small red onions about 125g/4 ½ oz (cut into quarters)

For the Marinade:

4 tbsp fine shred orange marmalade

30 ml orange juice

2 tbsp wholegrain mustard

½ tsp ground ginger

½ tsp dried thyme or oregano

1. To make marinade melt the marmalade in a saucepan over a gentle heat, stir in rest of marinade ingredients and set aside.
2. Trim off any fat off the pork and cut meat into 1½ -inch cubes. Place in a large bowl and pour marinade over, mix well. Leave to marinade for at least 2 to 3 hours or refrigerate over night.
3. Heat pan to a medium heat. Thread the meat cubes, apricots, courgettes and onions alternately onto four skewers. Fry the kebabs for 15 minutes turning and brushing with reserved marinade until the pork is cooked. Place on top of risotto and heat marinade in saucepan to make a sauce, drizzle over the pork.