These Pork Kabobs won't disappoint. You'll love the easy marinade, juicy and tender. This meat skewer recipe will delight your guests this grilling season. These Mediterranean kebabs are popular for parties, bbqs or family gatherings on a long weekend.
There are many ways to prepare Shish Kabobs, most cultures have their own versions. Russians and Eastern Europeans love eating Lamb Shashlik grilled over hot coals. Greeks have their Chicken Souvlaki, Japanese make Yakitori, and Malaysians Satay. Everyone loves meat skewers!
This is my cousin Victor's Pork Kabob recipe, and he is a Shashlik master. He is as passionate about food as I am and takes time to perfect a recipe. You're going to love his Pork Shashlik.
Ingredients You'll Need
- Pork shoulder
- fresh basil
- onion
- salt
- pepper
- water
Best Pork Cut for Kabobs
Pork shoulder is perfect for skewers, it's tender, juicier and more flavorful because of the fat. Pork tenderloin tends to be leaner and drier. Victor has a great tip to know which pork meat to use. Pork Shoulder is like Chicken thighs, flavorful and juicier. Pork tenderloins are like Chicken Breast, lower fat, less flavor and will dry out quickly.
How to Make Pork Kabobs
- Prepare the Meat - Chop the pork shoulder into 1½" cubes. Try to keep the meat sizes the same, so they cook evenly
- Slice Onions and Basil - Cut onion in half and thinly slice. Finely chop the basil
- Massage - Place the onions and basil into a Ziploc bag. Massage them inside the bag to release flavors and juices
- Marinate - Mix the pork cubes with the onions until evenly coated. Place in the fridge overnight for flavors to meld together
- Thread - Skewer the pork pieces evenly on a metal skewer. Don't pack them too tightly together
- Grill - it's always best to use a charcoal fire. Light fire and wait for coals to burn white. Place the pork skewers over the coals, flipping over as they cook. Serve with your favorite sides
Metal vs Wooden Skewers
Those of you who have been following me will know I always prefer metal skewers. They are re-usable, sustainable, easy to clean and perfect when cooking over hot coals. Wooden skewers require soaking in water for at least 30 minutes before use, often burn and are only good for gas bbq grilling.
Pork Kabobs on the Bbq
Not everyone has time to cook kabobs over hot charcoals. Sometimes it's easier to make this kabob recipe on your gas bbq grill. Preheat your bbq to medium-high heat. Grill your skewers until they are done, flipping them halfway. It takes about 5 minutes per side depending on how big your meat pieces are cut.
How Do I Know Pork is Cooked?
Cooking meat to the correct temperature can be tricky. Always use a meat thermometer to check pork skewers. If you cook it too long, it becomes rubbery. Pork is done at 145°F/63°C if you let the meat rest for a few minutes before serving. If you are serving pork right away (like you often do with skewers) I'd cook it closer to 160°F/71°C but no higher.
Kabob Recipe Tips
- Add Vegetables - add vegetables between the meat pieces on the skewers. Ensure they are cut the same size as the pork to ensure even cooking. Try zucchini, cherry tomatoes and onion
- Don't rush the marinating - it's best to marinate the night before for best flavors. However, if you are in a hurry, you can marinate for 4 hours before cooking
- Prepare the meat in advance - Timesaving tip: If you ever get pork on sale, cut them into cubes and freeze them in a Ziploc bag. Lay the bag flat in the freezer so it's easier to defrost.
- Enlist Volunteers - grab your guests, family, children to help skewer the pork. Many hands make light work, especially if you are doubling or tripling the recipe to feed a crowd!
- Change the Meat - Don't eat pork, no problem! Substitute with beef, lamb or chicken, or add a second meat skewer to your bbq
- Double the recipe - Trust me, you'll want leftovers!
How to Reheat Pork Kabobs
- Air Fryer - easy and crisps up nicely
- Oven - spread evenly on a baking tray and reheat
- Frying Pan - heat frying pan, add pork then a splash of water while it heats through
- Microwave - quick and easy, minimal mess
What to Serve with Kabobs
Like any bbq, serve with your favorite summer sides, or enjoy as part of a Greek Meze Feast! Here is some inspiration for your next bbq party.
Sauces
Salads
Grilled
Mediterranean Kebabs with fresh basil is the secret to this tasty pork recipe. You can call it whatever you like, just don't call me late for dinner! Bon Appetit! Приятного аппетита!
Equipment
- Charcoal grill/Bbq
- metal skewers
Ingredients
- 2 lbs /1kg pork shoulder
- 3 tablespoons fresh basil finely chopped
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 large onion thinly sliced
- water
Instructions
- Cut pork shoulder into 1½ inch cubes.
- Put the thinly sliced onions, chopped basil, salt and pepper into a Ziploc bag. Gently knead/massage the ingredients to release juices and flavors.
- Place the cubed pork into the Ziploc bag and mix together until evenly coated. Add enough water to meet the top of the pork mixture (about 1 cup).
- Refrigerate to marinate overnight. If in a hurry then minimum 4 hours.
- Thread the meat on the metal skewers, about 4 or 5 pieces.
- Prepare the charcoal grill (mangal). Light the charcoal burn about 20-30 minutes. When charcoal is white, you're ready to cook.
- Place skewers on the charcoal grill and cook until meat is done. Cooking time is determined by the heat, size of meat and height from the charcoal. Don't burn your meat! Keep turning the pork kabobs as it cooks, so it doesn't burn. Pork is cooked at 160°F/71°C.
Video
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