Pork Kebab Recipe

Pork Kebab Recipe

The biggest challenge in cooking pork is not over cooking it. The perfect temperature for moist, tender pork kebabs is 145-150°F (63-66°C), any temperature higher pork begins to dry out and become chewy. Today's pork is leaner and bland, so we recommend marinating pork for tenderness and adding flavor.

We prefer cuts from the loin, particularly the rib, which has more flavor than the center portion of the loin. Pork shoulder butt( Boston butt) is not as lean as the loin, is flavorful and juicy but needs to be marinated 16-24 hours. Pork tenderloin is lean and tender, cooks quickly but can easily dry out. It is a bland cut, marinating this cut more than 2 hours can cause it to become mushy.

To acquire better marinating for pork, we suggest cutting each cube of pork 3/4 the way through the center to butterfly it. Marinade only penetrates about a 1/4 inch into the pork, butterflying the pork cube will help to fully marinade the pork. After the marinating process, the butterflied pork cubes are closed together and threaded onto the skewers as if it were still a solid piece.

The key to even doneness for any pork kebab recipe is cutting the pork cubes, vegetables and fruit all the same size, anywhere from an inch and an inch and a quarter works best. If you can not find boneless pork loin at least an inch thick, just ask your butcher to cut the desired thickness you need or purchase a boneless roast and cut it yourself.

You should always use an instant-read thermometer to check the doneness of pork, It is not recommended pork be cooked less than 145°F (63°C)

Instructions on how to butterfly a pork cube for marinating Instructions on how to prepare onions for the skewer.

INGREDIENTS

Marinade Mixture

1.5-2lbs boneless rib or center pork loin (cut into 1-1.25 inch cubes

2-3 garlic cloves (minced)

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 cup extra virgin olive oil

Vegetables and Fruit

1 yellow bell pepper (stemmed, seeded, cut into 1-1.25" pieces)

1 red bell pepper (stemmed, seeded, cut into 1-1.25" pieces)

1 red onion (peeled, cut into 1-1.25" pieces)

1 pineapple (peeled, cored, cut into 1-1.25" pieces)

2 tablespoons extra virgin olive oil

salt and pepper to taste

Cooking Instructions
Pork Kebab Recipe

Pork Kebab Recipe

Makes 4-6 Kebabs

1. For Marinade. Combine garlic, salt, pepper and olive oil in a large resealable plastic bag. Add pork cubes, press out as much air as possible. Refrigerate 4-12 hours or overnight, turning the bag occasionally to distribute meat marinade.

2. If using a gas grill, turn on all burners to high, close lid, heat 10-15 minutes. If using charcoal grill, allow charcoal to burn until the coals are covered with a thin layer of gray ash. Scrap grill grate clean with a brush.

3. While the grill heats up, brush pineapple, peppers and onions with olive oil, season with salt and pepper to taste. Thread each skewer with a pineapple piece, two layer onion piece, pork cube, yellow and red pepper. Repeat sequence two more times, brush with remaining olive oil.

4. If using a gas grill, grill kebabs over medium-high heat about 2 and a half minutes per side on all 4 sides with lid down. If using a charcoal grill keep the lid open. Grill about 9-10 minutes for medium or 11-12 minutes for medium-well doneness, anything more will dry out the pork. If desired squeeze lemon or lime wedges over this pork kebab recipe and serve.

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Pork Kebab Recipe