Stout Marinated Pork Kebobs

Simple. Flavourful. Kebobs are the perfect thing to grill this summer.

If you’re planning a big party on the deck or patio this summer, being able to prepare some of the food ahead is a real bonus. That’s what is so great about kebobs you can prepare the meat the night before, let it marinate overnight and grill when ready. What could be easier?

Here’s a list of 5 of our must-try pork kebob recipes to jump-start your party planning:

Indonesian Style Pork Kebabs Heart Health Recipe Images 2015 005  Pork Spiedini and Grilled Vegetable Salad

  1. Indonesian Style Pork Kebabs – a delicious mix of sherry, brown sugar and spices.
  2. Pork Souvlaki-Style Pita – Take your taste buds to Greece with this flavour pairing – lemon, garlic and oregano.  Top these heart healthy pitas with fresh cucumber, crisp red onion, juicy tomatoes, feta and tzatzki.
  3. Honey-Grilled Pork & Pear Kebabs – August brings the arrival of pears to our local market. This yummy skewer of pork, pear and zucchini is a real winner.
  4. Pork Spiedini and Grilled Vegetable Salad – This recipe is a unique twist on serving traditional kebobs. Grill pork and veggies on skewers, then serve as a main dish or appetizer over grilled bread. Brilliant!
  5. Stout Marinated Pork Kebobs (recipe below) – Summer on the deck means BBQ, kebobs and beer. This new recipe brings all three together and is sure to become an instant classic.

Pork Stout Kebobs_1

Stout Marinated Pork Kebobs


  • 3/4 cup stout beer (example: Guinness), room temperature
  • 1 Tbsp canola oil
  • 3 garlic cloves, chopped
  • 1/4 cup low-sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1/3 cup brown sugar
  • 1-2 tsp sriracha sauce (optional)
  • 1 tsp Dijon mustard 1 tsp onion powder
  • 1/2 tsp EACH salt and pepper
  • 8 – pork loin centre cut boneless chops, cut into 1” cubes
  • fresh cilantro or parsley for garnish

Cooking Instructions

  1. Mix all marinade ingredients together in a large bowl. Pour one half into a large resealable bag. Add pork cubes and toss to fully cover with marinade. Place in refrigerator and marinate 6 hours or overnight. Place the other half in a saucepan and heat to boiling, then turn down and simmer for 15 minutes. Remove from heat and allow to cool completely. Store in refrigerator until ready to use.
  2. Preheat grill to medium-high. Thread pork on to 8-10 wooden skewers that have been soaked in water for 10 minutes.
  3. Place kebobs on grill and cook, turning several times, until cooked, about 6-8 minutes. Serve with dipping sauce sprinkled with fresh herbs.

Lori Kennedy

Lori Kennedy is the publisher of EatInEatOut™ MAGAZINE. She also does all the cooking, writing and photography for EatInEatOut™  THE BLOG. She believes in quick, easy, (mostly) healthy recipes using everyday ingredients that are ready in 30 minutes. Oh… plus the occasional decadent dessert!


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