James Whelan Butchers: Pork Kebabs with Lime and Nectarine Salsa Dressing

Recipe for Pork KebabsThis is an extremely tasty barbecue dish, and it’s very easy too. As the preparation is done in advance, all that’s needed is to cook the kebabs and serve. The tangy and fruity salsa is a great accompaniment for pork at any time – you are not required to wait for barbecue weather!

Pork Kebabs with Lime and Nectarine Salsa Dressing – Printer Friendly Download


  • 450g (1lb) pork pieces, cut into small dice
  • 225g (8oz) vegetable selection – include pepper, red onion and courgette

For the Marinade

  • Juice of 1 lime
  • 1 clove garlic, chopped
  • 1 tablesp. oil
  • 1 tablesp. soy sauce
  • Salt and black pepper

For the Salsa

  • 2 nectarines, stoned and chopped
  • 1 red onion, finely chopped
  • 1 green chilli, chopped
  • juice of 1 lime
  • 1 tablesp. coriander, chopped
  • 2 tablesp. oil
  • 1 tablesp. soy sauce

Serves 4

To Cook

Thread the pork and vegetables on to 8 skewers. Mix the marinade ingredients together and pour it over the kebabs. Leave the kebabs in the fridge until you are ready to cook.

Mix the salsa ingredients together and taste for seasoning.Refrigerate until required.

Barbecue the kebabs for 7- 8 mins. on each side until fully cooked. Serve with the salsa.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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