National BBQ Week: Homemade BBQ Sauce and Pork Kebabs

This week is National BBQ Week and even though the British weather isn't really playing ball, FourWalls have challenged me to create a BBQ recipe so I thought I'd give it a go.

BBQ food is one of my favourites, but we rarely get a chance to indulge in it thanks in part to the weather and in part to not actually owning a functioning BBQ. Disposable ones at the ready!

This recipe is great for sunny days and rainy days as you can either use the BBQ sauce as a marinade for meat or veggies before they go on the BBQ or as a dipping sauce for pretty much anything you fancy.

Homemade BBQ Sauce and Pork Kebabs

Serves 4


For the sauce:
  • 2 to 3 tbsp coconut oil
  • 1 small onion, chopped finely
  • 2 cloves garlic, crushed and chopped
  • ¼ cup tomato puree
  • ½ cup cider vinegar
  • 1 cup molasses
  • ½ cup agave nectar
  • 2 tbsp fish sauce
  • ½ tsp unrefined sea salt
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • up to 2 tbsp chili powder
(I used this recipe but adapted it to fit in with what I could get my hands on)

For the kebabs:

3-4 pork chops (or any kind of meat you fancy)
Peppers, chopped
Red onion, chopped
Kebab skewers


For the sauce:
  1. Melt up to three tablespoons of coconut oil over a medium heat, then add in the onion and garlic.
  2. Fry the onion and garlic in the hot oil until fragrant and translucent. Allow its edges to caramelize slightly.
  3. Reduce the heat to low, then spoon about ¼ cup tomato puree into the saucepan.
  4. Stir one cup molasses, half a cup of agave nectar and two tablespoons fish sauce into the tomato puree. Continue to stir the sauce together until the molasses completely dissolves into the tomato puree and the sauce becomes uniform in color.
  5. Stir unrefined sea salt, onion powder and garlic powder into the sauce and continue to stir until the flavorings are fully dissolved in the sauce.
  6. Gently and incrementally spoon the chili powder into the sauce, tasting it periodically and adding only as much heat as you can handle. Remember, the heat of the chili powder will increase as the sauce cooks and ages, so it may be wise to under-season it.
  7. Continue to cook over a low flame for another twenty minutes, taking care not to let the sauce bubble.
  8. Pour the sauce into a mason jar and place it in the refrigerator.
  9. Allow the flavors to marry for at least a day before you plan to serve the homemade barbecue sauce.
 For the kebabs:
  1. Get your BBQ ready or preheat your oven to 180 degrees and prepare a baking tray with some foil, spray with coconut oil to make sure they don't stick too much.
  2. Slice up the pork into bite size chunks.
  3. Thread the pork, peppers and onions onto the skewers.
  4. Coat in BBQ sauce (don't be afraid to get messy!).
  5. Place on the BBQ or in the middle of the oven and cook until golden brown and done all the way through, it should be around 20 minutes.

If a BBQ sauce isn't your thing, the people over at Barbecoa have a tried and tested recipe for cooking the perfect steak, yum!

*Post in collaboration with Barbecoa.


  1. This sounds divine Clare, I'd smother it on ALL the food!


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