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2 tbsp (10 mL) olive oil
1/3 cup (80 mL) apple cider vinegar
4 cloves garlic, minced
¼ cup (60mL) maple syrup plus more to drizzle
½ tsp (5 mL) salt
½ tsp (5 mL) pepper
2 tsp (10 mL) garam masala
2 tsp (10 mL) cumin
2 tsp (10 mL) coriander
¼ tsp (1 mL) cayenne
2.5 lbs (1 kg) boneless pork loin, cut into 2 inch cubes
12 wooden skewers, soaked
1 medium onion, cut into 1 inch cubes
1 medium red pepper, cut into 1 inch cubes
1 medium green pepper, cut into 1 inch cubes
1 medium Gravenstein or Granny Smith apple, cut into cubes
12 grape tomatoes


In a large bowl whisk oil, vinegar, garlic, maple syrup, salt, pepper, and the spices together. Place your cut-up pork in a large freezer bag and pour the maple mixture over the meat. Ensure that all the meat is coated in sauce and allow to marinate in refrigerator for about an hour.

Get the coals on your barbecue good and hot.

Get your soaked skewers and put on a few pieces of onion, a piece of each pepper, a piece of apple, and a piece of pork. Repeat this order and top each skewer with a grape tomato. Cook skewers for about 5 minutes per side, about 15 minutes total, or until the desired internal temperature is reached. Just before removing from the grill, drizzle the kabob with extra maple syrup and a touch of sea salt.

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