Name: Honey Mustard BBQ Pork Skewers with Grilled Peaches
Prep time: 15 min
Cook time: 25 min
Ingredients: 800 g Pork shoulder (cut into 4cm chunks); 2 Peaches (ripe, sliced into thick wedges); 2 tbsp Runny Honey; 1 tbsp Dijon Mustard; 1 tbsp Wholegrain Mustard; 1 tbsp Apple cider vinegar; 1 clove Garlic (minced); 1 tsp smoked paprika; 1 tbsp Olive Oil (extra virgin); 1 pinch Sea Salt; 1 tsp Sea Salt (flaky)

Bringing Together Sweet and Smoky Pork Skewers on the Grill

Pork and mustard have always worked well together. I wanted to bring a bit of summer into that pairing, so I went for a honey mustard glaze and paired it with grilled peaches. You get a sticky, smoky crust on the pork and a warm fruitiness from the peaches. It’s not fancy, but it turns heads when you bring it to the table. I’ve made these skewers for years, usually for small gatherings. The meat stays juicy on the grill and the glaze caramelises just enough to give a bit of chew at the edges. You don’t need anything fancy—just a few fresh ingredients, a bit of patience with the marinade, and a hot bbq.

These skewers work well if you’re cooking for a mix of people. I’ve had plenty of guests who claim they aren’t big on fruit with savoury dishes, only to end up reaching for a second stick. Pork shoulder works best for this—it’s got just enough fat to keep things moist, and when you dice it into cubes and thread it onto skewers, the bits of char you get on the outside add a bit of crunch. The glaze is a mix of honey, Dijon mustard, wholegrain mustard, apple cider vinegar, and a pinch of smoked paprika. That hint of smoke lifts everything. Peaches are sliced thick so they don’t fall apart, and they grill in minutes.

These skewers pair well with something sharp and crunchy on the side. I usually make a cucumber and red onion salad or grilled sweetcorn tossed with lime juice and sea salt. You can also serve them in a soft flatbread with a bit of crème fraîche or yoghurt if you’re after something more filling. Either way, they’re quick to cook and easy to eat standing up with a drink in your other hand.

Preparing the Pork for the Grill

I always go for pork shoulder rather than loin. It takes to marinating better and doesn’t dry out on the grill. You’ll need about 800g for four people. Trim off any large chunks of fat, but don’t go overboard. Dice the meat into chunks just big enough to stay on the skewer. You want the pieces roughly the same size so they cook evenly. I soak wooden skewers in water for at least half an hour before grilling to stop them burning.

Make the marinade first. Combine 2 tablespoons of runny honey, 1 tablespoon Dijon mustard, 1 tablespoon wholegrain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, a crushed garlic clove, a small splash of olive oil, and a pinch of sea salt. Toss the pork in the marinade, cover, and leave it in the fridge for at least four hours, preferably overnight.

Making the Most of Grilled Peaches

Ripe peaches work best for this. They should have a bit of give but still hold their shape. I slice them into thick wedges and brush them lightly with oil. They go on the grill at the same time as the pork, just for a minute or two each side. You want light grill marks and a bit of caramelisation, but not so much they go mushy. Once they’re off the grill, I sprinkle over a pinch of flaky salt.

The combination of sweet, sharp, and charred fruit brings out the glaze on the pork. If peaches are out of season, nectarines or plums work in a pinch, but nothing quite beats a summer peach when it’s just soft enough to give under the brush of a knife.

Tips for Grilling the Skewers

Preheat the grill until it’s really hot. I aim for a medium-high heat across the grates. The pork needs around 10–12 minutes in total, turned regularly so all sides get a bit of heat. Don’t walk away once the skewers go on. The sugars in the honey will catch if you’re not paying attention.

I like to brush on a bit of the leftover marinade in the last few minutes of cooking. It gives an extra layer of stickiness. Just make sure the glaze has time to cook properly, so you’re not serving raw marinade. If in doubt, discard any leftover marinade that’s touched raw meat and make a fresh batch just for glazing.

Serving Suggestions

These skewers don’t need much to go with them, but I often serve them alongside grilled vegetables or a crisp summer salad. A cold beer or this delicious chilled rosé works well. If you’re putting on a spread, they also sit nicely next to something like grilled halloumi or a light herbed couscous.

You can prep the pork and the marinade in the morning and have everything ready to grill by evening. They hold their own as a main dish or can be part of a larger BBQ selection. If you’re cooking for more than a handful of people, make a double batch and keep them warm in the oven while the rest finish grilling.