These 4-ingredient pork and peach kebabs made with teriyaki marinade are super easy and kid-friendly. They are super simple and my daughters gobbled them up.
Soooo, I have to confess something to you guys.
I tried doing a Facebook Live last week. Do you know about Facebook Live yet? It’s a live video cast, sort of like Periscope, but on Facebook. Anyway, I’ll just cut to the punchline… it sucked so bad I deleted it after 500 people had been reached. I was just too embarrassed to leave it up. It was like a comedy of errors. Most of which could have come off as charming, if I were to look at it in a nonjudgmental way. Like the fact that you couldn’t see the recipe I was making because it was cropped off at the bottom of the screen. Details. Or that I completely forgot about one of the five ingriendints and had to leave the screen to go get it. Awkward. Or the fact that I had decided to do it so spur of the moment, that I was just wearing my BodyPump clothes and my hair was in a state. How Vermonty. No all of that was kinda okay. Right? I am a real person. Right?
The reason I took it down was because of the part when my friend referred to as “it looked like you just had a stroke for a minute.” I’m not sure exactly what happened, but I just got really nervous all of a sudden. It was like I went back in time to when I was in sixth grade and the much loved school janitor died and I stood up in Meeting For Worship to read something touching to mark the occasion. Then I suddenly discovered that I was super nervous. As I stood there in the COMPLETELY silent meeting house my voice was the only one to be heard… and my legs started shaking so badly I almost fell over. It was just like that but on Facebook Live. Except it was my hands that were shaking! And they were the only thing that wasn’t cropped out of the damn screen. (Face palm!)
All morning, I agonized about it. Should I just keep it up? Let people make fun of me? Is there some way to edit it? Oh gah, what if that guy I dated in college sees that? Or a headhunter for the Chew?
And so I took it down. Buh bye.
And the worst part of it was that I think I felt worse about the whole thing after I removed the video.
So I think the only thing that’s going to make me feel better about the f-ing thing, is to get back on the horse. Do another one of the blasted things. That, and spill my guts to you guys about it. Thank you for listening. I actually feel a little bit better knowing you now know my secret. You and 500 other people on Facebook that is.
Good grief.
Ok, let’s talk about food can we please?
Now that salad month is in the rear view mirror, I am so excited to catch up with all the other things you have to eat right now! I mean, I love salad, and eat it every day, but there are many other things I’ve been obsessing over working on that you need to be eating, cooking, baking (and drinking!)
Like what’s for dinner tonight? These kebabs. That’s what. Four ingredients. No dishes (well, except the cutting board and the kebab skewers- but I think most of us can handle that.) They are crazy yummy and so summery. My 7-year old daughter loves them. She cheered when I told her we were having them twice in one week. I think one of the things she loves about them is the fruit, so I’m also looking forward to trying this Cilantro Lime Chicken Salad with Grilled Pineapple by Noshtastic because I’m sure she’ll love it too!
Cooks Notes: I tested these with both pork tenderloin and pork loin. I think they are better with pork tenderloin. The meat is just more, well…. tender. If you are in a hurry, it’s cool to use a bottled teriyaki marinade here. I won’t judge. But making your own is super easy too and my maple teriyaki is gluten-free. Oh, and don’t forget to oil your grill rack! These have a tendency to stick to the grill if you don’t.
Here’s how to oil grill rack: soak a paper towel or clean kitchen rag with organic canola oil or avocado oil. Holding the towel with tongs, rub the towel over the grill-rack, pulling toward you. Do not spray cooking spray on a hot grill (unless you want to loose your eyebrows.)
Questions:
Have you seen a Facebook Live yet?
Bloggers have you tried it yet?
Should I have left it up?
Have you ever gotten stage fright?
Prep Time:
Yield:
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PinDescription
These pork, peach and vidalia onion kebabs are super easy to make and create very little dishes!
Ingredients
- 1 pound boneless pork tenderloin, cut into 1-inch chunks
- ¾ cup teriyaki marinade
- 4 peaches, pitted and cut 8 chunks each
- 1 large sweet onion, such as Vidalia, cut into chunks
Instructions
- Place pork and teriyaki marinade in a large re-sealable plastic bag. Agitate to coat the pork. Refrigerate at least 2 and up to 8 hours. Drain well and discard the marinade.
- Preheat grill to medium-high heat.
- Skewer the pork, peaches and onion onto 8 metal kebab skewers, alternating ingredients.
- Oil grill rack. Grill, turning once or twice, until the kebabs are starting to char in spots and the pork is just barely pink in the center, 7 to 9 minutes. Let rest off the heat 5 minutes before serving.
Nutrition
- Serving Size: 2 skewers
- Calories: 270
- Sugar: 25 g
- Sodium: 757 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 27 g
Awesome summer food! Pork and peach are really great together.
Thank you Angie. I love pork and peach together too.
Oh, you poor thing…Don’t beat yourself up about it. I personally have a big struggle giving my precious time to Facebook because I know in return I don’t get much. I even deleted my personal profile. I am not a fan of Facebook’s business tactics. There are more gracious social media platforms out there.
I’m trying to just move on at this point. And you are so right to put the whole thing in it’s place. Perspective!! Right? Thank you so much for saying so my dear. Have a great day.
Oh sweet friend, so sorry that happened to you. But try not to let it get to you–you took a risk and tried something new…you should be proud of that!
Thank you Kristen, you’re right. I’m going to get back on the horse. (She says determinedly! Ha ha!) I think I’ll recruit a friend to help out next time. I’ve noticed a lot of bloggers seem to be doing that for their first time.
Love this! Looks like a great grill combo I have to try!
Thanks so much Maria. Have a great day!
Oh wow, these kebabs look amazing!
Thank you Marye. They were a big hit for sure. Hope you have a great day!
oh my gosh, that looks so good and refreshing. Peaches are a good match for both pork and chicken.
Fresh summer peaches are the absolute best! I totally agree that pork and peach go great together. High five on that one 😉 Have a great day Rahul.
These look really tasty — so colorful! It’s a great testament when the kids love them, too! Sorry, but I’m really laughing (nervously) about your FT Live experience! I know I need to try it, but….ugh!! Hopefully you’ll feel better about your next one! 🙂
No need to apologize it was a comedy of errors. There’s being spontaneous, and then there is just slap dashing something together. I think I must have realized that I was doing the latter at about minute 1 and then the nerves kicked in. Live and learn though. I’m going back for more… eeek.
Wow this is really unique! I can’t wait to try it out:)
Thanks so much Heather! Hope you enjoy.
Nice looking kebabs! I have never tried them slow before… always done them over high heat… going to give this a try!
These look great, can’t wait to try them tomorrow.
Do you suggest cutting the pork before marinating it?
What did you serve with them?
Emma
Yes they should be cut before marinating. I think they would be great with slaw of some sort, especially one with soy and toasted sesame flavors. I would play off the teriyaki being a Japanese flavor profile when choosing side dishes. I have a cucumber and Napa cabbage slaw that is wildly popular that comes to mind. https://www.healthyseasonalrecipes.com/cucumber-and-napa-cabbage-coleslaw/ Or a simple grain or quinoa salad would also be nice, maybe add some almonds to it. I hope you enjoy the kebabs Emma!
Can this be made with boneless chicken thighs?
Yes absolutely (I love chicken thighs) just make sure the chicken is fully cooked (as opposed to the pork which should have a slight amount of pink in the center.)