Boring burgers and burnt sausages should be a thing of the past come barbecue season so to give you a helping hand we have a winning recipe for you this month. These Spicy Pork & JAZZ™ Apple Skewers tick all the boxes on taste and flavour and we’re sure they will be a welcome addition to your grill this summer!

Ingredients (makes approximately 4 kebabs)

1 Pork Tenderloin (approximately 400g cut into cubes)
2 JAZZ™ Apples – cored and cubed
2 JAZZ™ Apples – juiced
1 Red Onion
4 Scotch Bonnet chillies
2 tbsp Rum
160g Brown Sugar
100g Tomato Ketchup
2 tbsp Worcestershire sauce
1 tsp Garlic Salt
Salt & black pepper


  • First make the marinade/sauce by putting the JAZZ™ Apple juice with the brown sugar, rum, garlic, tomato ketchup and Worcestershire sauce into a pan to simmer on a low heat for 30 mins to an hour.
  • Cube the pork, JAZZ™ Apples and cut the red onion into small slices.
  • Add everything to the marinade and leave overnight or for at least 3 hours.
  • Make up the skewers with a Scotch Bonnet on the end, followed by pork, JAZZ™ Apple, red onion, pork, JAZZ™ Apple, red onion etc.
  • Cook in the oven for around 12-15 mins or on the BBQ making sure to baste the skewers with a little extra sauce.
  • The remaining sauce can be used for dips and will keep for a week in the fridge.