Easy Pork Skewers (Grilled, Oven or Griddle)

Pork skewers are shown threaded with onions and lemon halves on a black serving plate.

Easy Pork Skewers (Grilled, Oven or Griddle)

Tender and juicy pork skewers flavored by delicious pork marinade and cooked to perfection. Grilled, oven baked or prepared on the griddle.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 423kcal

Author: Milena Perrine

Ingredients

PORK SKEWERS

2 lbs of boneless pork shoulder*
1 large onion

MARINADE

⅓ cup olive oil
¼ cup flavorful beer craft pale ale, German dunkel, etc
7-8 sprigs fresh thyme leaves picked
3 cloves garlic
1 teaspoon salt
½ teaspoon pepper

Instructions

PREPARE THE PORK SKEWERS

1. Trim excess fat from the pork shoulder and cut into 1 ½ inch cubes.
2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking.
3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork.

GRILLED PORK SKEWERS

1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat.
2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time – initially the meat is likely to stick to the surface and will gradually release as it begins to char.

OVEN BAKED PORK SKEWERS

1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart.
2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn’t burn.
Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!

Notes

*The best cut of pork for skewers is from around the shoulder area. Look for boneless country style ribs, pork steak, boneless pork shoulder roast or pork neck fillet.

**The best skewers for pork are stainless steel with a blade shape. They perform well - easy to turn, easy to clean and maintain.

Avoid round skewers. They do not hold pork very well and make it frustrating and difficult to turn the kebabs (the skewer itself turns, while the meat doesn’t).

If you must use disposable bamboo skewers be aware that even once soaked their ends will promptly dry out on the grill or in the oven. To avoid them catching on fire wrap the ends with aluminum foil after you thread the pork and onions.

Consider these alternative PORK MARINADE RECIPES

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