1/4 c. peach jam
1 tbsp. rice vinegar
2 tbsp. grated fresh ginger, divided
1 lb. green beans, trimmed
2 tbsp. olive oil, divided
Kosher salt and pepper
1 1/4 lb. pork loin, trimmed, cut into 1-in. chunks
2 peaches, cut into 3/4-in.-thick wedges
- Heat grill on medium. In a small bowl, combine jam, vinegar, and 1 Tbsp ginger. In a large bowl, toss green beans with 1 Tbsp oil, then remaining Tbsp ginger and 1/4 tsp each salt and pepper.
- Thread pork, peaches, and red onion onto 8 skewers. Brush with remaining Tbsp olive oil and season with 1/2 tsp each salt and pepper. Grill, turning occasionally, 5 minutes. Continue grilling and glazing with sauce until pork is just cooked through, 2 to 4 minutes more.
- During the last 5 minutes of cooking, grill green beans, turning occasionally, until tender, 3 to 5 minutes. Serve green beans with kebabs.