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 – a delicious mix of sherry, brown sugar and spices.
- 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.
- 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.
- 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!
- 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.
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
- 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.
- Preheat grill to medium-high. Thread pork on to 8-10 wooden skewers that have been soaked in water for 10 minutes.
- 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 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!