Galapagos Bbq Pork Kebabs


Sunday afternoon bbq kebabs with a Spring vibe using zesty and spicy flavours of pepper, garlic, paprika, chives, dill and lemon peel.   Great starter or great for dinner with a few bbq’d veggies, serve with a drizzle of yoghurt to complete.


  • 500gms pork or chicken pieces (boneless and skinless)
  • 10 bamboo skewers
  • Enough Olive Oil to generously coat your kebabs
  • Galapagos Gold Rub
  • 1 red capsicum – cut into pieces
  • 1 green capsicum – cut into pieces
  • Any other vegetables (e.g mushrooms) or cubed halloumi cheese if desired


  1. Soak your bamboo skewers in warm water for approx 30mins before using to prevent burning.
  2.  Skewer on your meat and any chosen vegetables.
  3. Brush your meat skewer with olive oil giving good coverage.
  4. Sprinkle generously over the Galapagos Gold Rub and pat into the meat.
  5. Let marinate for 2 hours in the fridge.
  6. Once ready to cook, heat your bbq grill to medium-hot.
  7. Cook your meat skewers for approx 5 mins each side or until cooked.

Nice served with sour cream or yoghurt drizzled over the top.