We've paired seasonal sweet apricots together with lean pork loin for a delicious fruity summer kebab. The crunchy pistachios in the quinoa work perfectly with the caramelised apricots, which are loaded with Vitamin C.

Serves: 2 | Cook Time: 30 mins | Calories: 652 | Type: Gluten-Free


  • 2 x 150g pork loin
  • 80g quinoa
  • 4 fresh apricots
  • 120g tenderstem
  • 1 red onion
  • 1 lemon
  • 15g pistachios (nuts)
  • Handful of mint
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6. Slice the apricots into quarters and de-stone. Trim the tenderstem and slice the red onion into small chunks. Roughly chop the mint leaves.
  2. Place the red onion on a baking tray and drizzle over 1 tsp oil. Place in the oven for 20 mins. After 10 mins of cooking time add the tenderstem to the onion with 1 tsp oil and cook for 10 more mins.
  3. Meanwhile, boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water with a pinch of sea salt, simmer for 15 mins until cooked.
  4. Slice each pork loin into 8 pieces. Thread 4 pieces of pork and 4 apricot quarters onto each of the skewers. Drizzle over 1/2 tbsp oil and sprinkle with sea salt and black pepper.
  5. Preheat a griddle pan (or BBQ) and add the pork and apricot skewers, cook for 15 mins turning every 3-4 mins, until the pork is cooked through.
  6. Drain the quinoa and stir through the roasted onions, tenderstem, mint leaves, pistachios and half of the lemon juice.
  7. Spoon the quinoa onto a plate and serve alongside the pork and apricot kebabs. Drizzle over the remaining lemon juice.