Pork Skewers Recipe

Picture this: tender, juicy pork skewers sizzling on the grill, infused with zesty lemon, smoky paprika, and a hint of cumin—this recipe is basically a flavor-packed passport to a backyard barbecue paradise. Trust me, these skewers are about to become your summer grilling go-to.

Creating flavorful dishes that are easy to prepare is a joy for me—like my pork skewers recipe. Tender cubes of pork marinated in garlic; olive oil; lemon juice; and soy sauce become the star of this dish.

And if you ask me, the real show-stealer is the stunning combination of ground cumin and paprika. Not only do these two ingredients add a rich smokiness (and enough flavor to skip the sauce), but they make an apex-form dish that’s bursting with color, nutrition, and taste, and easy on the eyes to boot.

Ingredients

• Pork Tenderloin: High in protein, lean meat, tender texture.
• Olive Oil: Rich in healthy fats, enhances flavor, heart benefits.
• Garlic: Adds bold flavor, has antioxidants, boosts immunity.
• Soy Sauce: Umami depth, savory flavor, contains sodium.
• Lemon Juice: Tartness, brightens flavor, rich in vitamin C.
• Ground Cumin: Earthy, warm spice, aids digestion, aromatic.
• Paprika: Adds color, sweet or smoky taste, high in vitamins.
• Bell Peppers: Sweet and crunchy, low calorie, rich in fiber.
• Red Onion: Mild, sweet flavor, source of antioxidants, adds crunch.

Ingredient Quantities

• 1 lb (450 g) pork tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 12 wooden or metal skewers

How to Make this

1. In a big mixing bowl, olive oil, minced garlic, soy sauce, lemon juice, ground cumin, paprika, salt, and black pepper come together to be a marinade.

2. Place the pork cubes in the bowl and toss until all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

3. Set the grill to preheat at medium-high heat. Wooden skewers should be soaked to prevent burning. Soak the wooden skewers in water for 15 to 30 minutes. They can also be omitted by using metal skewers.

4. Alternate between meat and vegetables and thread them onto skewers. Use marinated pork, red bell pepper, green bell pepper, and red onion pieces.

5. Apply a small amount of oil to the grill grates, using a paper towel, to keep food from sticking while it cooks.

6. Skewers, place them on the preheated grill.

7. Prepare for 10-15 minutes, turning now and then, until the pork is thoroughly done and has a little bit of a burnished look on all sides.

8. To verify the pork’s doneness, use a meat thermometer to check that it has reached a minimum internal temperature of 145°F (63°C).

9. Take the skewers off the grill and allow them to rest for a few minutes.

10. Warm the pork skewers and serve them with, as optional garnishments, fresh herbs and/or a squeeze of lemon juice.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Wooden or metal skewers
6. Grill or grill pan
7. Tongs
8. Paper towels
9. Meat thermometer
10. Small bowl (for soaking wooden skewers, if used)
11. Plate or tray for resting skewers

FAQ

• Q: Can I use a different cut of pork instead of tenderloin?Pork loin or shoulder are options, but tenderloin is preferred for its tenderness.
• Q: How long should I marinate the pork?A: Let the pork sit in the marinade for at least 30 minutes. For best results, though, let it bathe in the marinade for 2 to 4 hours in the refrigerator.
• Q: Can I grill these skewers instead of cooking them in the oven?Sure, skewers can be given a nice smoky flavor by grilling. One should place them over medium-high heat for about 10 to 12 minutes, turning them occasionally.
• Q: How do I prevent wooden skewers from burning if grilling?A: To prevent wooden skewers from catching fire when they are used to grill food, make sure to soak them in water for a half hour beforehand.
• Q: Are there any alternatives to soy sauce for a gluten-free option?A: Yes, tamari and coconut aminos can be used as gluten-free substitutes for soy sauce. But there are several other options as well.
• Q: Can I add other vegetables to the skewers?A: Absolutely! Sliced zucchini or cherry tomatoes are excellent choices to add.
• Q: How can I store leftovers?A. Keep leftover food in the refrigerator up to 3 days, in an airtight container.

Pork Skewers Recipe Substitutions and Variations

2 tablespoons olive oil: substitute with avocado oil or canola oil.
Three cloves of garlic, minced. You can use any of the following ingredients instead:
1 tablespoon of garlic powder, or
3 cloves of roasted garlic.
1 tablespoon soy sauce: substitute with tamari sauce or aminos from coconut.
1 tablespoon lemon juice: substitute with lime juice or 1 tablespoon apple cider vinegar

1 teaspoon of paprika: you can replace it with smoked paprika to retain the flavor, or with cayenne pepper for a different flavor profile (remember to use half the amount if you want to maintain a similar heat level).

Pro Tips

1. Marinating Time For best results, marinate the pork overnight. This will allow the flavors to fully penetrate the meat, making it more tender and flavorful.

2. Uniform Cutting Ensure that both the pork and vegetables are cut into uniform sizes. This helps them cook evenly on the grill.

3. Skewer Technique Consider using two skewers per kebab to prevent the pieces from spinning when you turn them on the grill. This ensures more even cooking.

4. Vegetable Pairing Try adding other vegetables, such as zucchini or cherry tomatoes, for added variety and flavor.

5. Resting Time Let the skewers rest for a few minutes after grilling to allow the juices to redistribute, which results in juicier pork.