We grill out at every opportunity and our recipe for Grilled Pork Kebabs is fast, easy, and tasty. The last time we used our pork sirloin tip roast we grilled it whole and basted it in a mustard sauce. It turned out delicious. But, this time we wanted to do something a little different. We didn’t have a lot of time to fuss with a recipe so we thought kebabs or spiedini would be ideal. All it takes is a bit of marinade to season the meat and the only effort is threading the cubes onto the skewers. When you’re short on time, see if marinated meat on kebabs don’t solve your problem.
For this recipe, you will need pork sirloin, Dijon mustard, extra-virgin olive oil, fresh lemon or lime, soy sauce, Worcestershire sauce, red wine, garlic, fresh ginger, salt, and pepper.
Where did grilled pork kebabs originate?
Spiedini is the Italian for skewered meat grilled over hot coals. When the Middle East conquerors came to Italy they brought with them ingredients and cooking ideas that stayed long after they were gone.
Italians adopted the practice and improved on it — they just put meat on their skewer. 🙂
Pork Kebabs – Spiedini di Maiale Marinating
We’ve been buying the pork sirloin tip roast four-pack at Costco for quite some time. . . . the price is fairly inexpensive compared to other meats.
The marinade for grilled pork kebabs.
The marinade we used was the same one that we used for the London Broil — it is a versatile marinade and very quick to put together. . . . and it’s delicious.
We cut the pork into 1 1/2 inch cubes and let the meat marinate in the refrigerator for about a 1 1/2 hours.
Pork Kebabs – Spiedini di Maiale threaded and Ready to Grill
When we’re ready to start the grill, we thread the cubes on skewers. We like the double skewers because the meat doesn’t slip and if we do anything with vegetables or shrimp the pieces stay put.
Grilled Pork Kebabs – Spiedini di Maiale
We put the meat directly over the hot coals at about 400°F and turn them 2 minutes on each side. If your chunks are bigger you may have to do it every 2 1/2 minutes.
Once the grilled pork kebabs are done, place them on a platter, tent them with foil, and let them rest for several minutes.
Eating well doesn’t take a lot of time or effort – I know that my mamma worked full time, took care of us and yet she cooked excellent meals and fed us very well. . . . my mamma felt that . . . .
. . . .Cuccinare è una forma d’amore {Cooking is a way of showing love}.
It doesn’t matter if we’re cooking in the kitchen or grilling. We really enjoy doing it! We hope you try this recipe.
If you like grilled pork you may enjoy these recipes
Grilled Whole Pork Tenderloin With Peppers over Polenta
Grilled Chipotle Maple Glazed Pork Chops
These recipes are really easy to follow and the pork is always juicy and succulent!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Grilled Pork Kebabs – Spiedini di Maiale
Grilled kebabs is certainly a popular entree with most families. You can just thread the meat onto the skewers and they cook in no time at all. You can even get adventuresome with your spiedini and thread vegetables onto the skewer too and choose whatever meat you like. We’d love to know your favorite combinations.
Grilled Pork Kebabs – Spiedini di Maiale – All Our Way
Ingredients
- 3 lbs Pork sirloin tip roast cubed in 1 1/2 inch pieces
- 3 Tablespoons country-style Dijon mustard
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh lemon or lime juice if using lime don’t marinate for very long – it will “cook”
- 1 Tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup red wine
- 2 cloves garlic crushed
- 1 Tablespoon peeled and finely chopped fresh ginger
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place pork cubes in large glass baking dish.
- In a small bowl combine mustard, oil lemon or lime juice, soy sauce, Worcestershire sauce, garlic, ginger, and pepper; using a wire whisk beat well to blend. Pour mixture over pork cubes; turn meat several times to coat well with marinade. Cover with plastic wrap and marinate for about 1 to 11/2 hours – if you use lime juice make it only for 1 hour, turning the meat occasionally while in the fridge. Take the pork out of the fridge 1/2 hour before grilling. Thread the cubes on skewers.
- Grill over high heat – 400 F – for 2 to 2 1/2 minutes per side depending on the size of your pork cubes.
- Place on platter and tent with foil. Allow to rest for five minutes before removing the pork from the skewers.
- Serve with your favorite side and enjoy!
Nutrition
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