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Grilled Pork Kebabs

Grilled Pork Kebabs

Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com
Course entree
Servings 4 servings

Ingredients
  

Ingredients

  • 1 lb pork tenderloin, cut into 2-inch chunks
  • ½ red onion, cut  into 1-inch pieces

Marinade:

  • 2 tbsp olive oil
  • juice of one lemon (about 2 Tablespoons)
  • 2 cloves garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp dried mint
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground black pepper

Garnish

  • ½ lemon, quartered

Instructions
 

  • Wash hands with soap and water.
  • Scrub the onion and garlic with a clean vegetable brush under running water. Cut the onion into 1-inch pieces and mince the garlic.
  • In a shallow sealable container, whisk together olive oil, lemon juice, garlic, vinegar, mint, oregano, salt and pepper.
  • Cut the pork tenderloin into 2-inch chunks. Do not rinse raw meat.
  • Add the pork and onions to the marinade. Wash cutting board, counter and utensils after touching raw pork. Wash hands with soap and water after handling raw pork.
  • Refrigerate the pork, onion, and marinade mixture for at least 30 minutes or up to 12 hours.
  • When ready to cook, remove the pork and onions from the marinade, and thread onto skewers, alternating the pork with the onions. Leave a small space in between to allow for even cooking. If using bamboo skewers, soak them in water first to prevent burning. Do not reuse marinades used on raw foods.
  • Wash hands with soap and water after handling raw pork.
  • Heat a grill or grill pan over medium-high heat. Grill the kebabs until the internal temperature of the pork reaches 145 °F on a food thermometer with a three-minute “rest time” after removal from the grill.
  • Scrub lemon with a clean vegetable brush under running water. Garnish with lemon wedges.
  • Serve with grilled red onion, eggplant, zucchini and/or pita bread. Scrub onion, eggplant and zucchini with a clean vegetable brush under running water before preparing.