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 were wanting to grill out.
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}.
PrintGrilled Pork Kebabs – Spiedini di Maiale – All Our Way
Grilled Pork Kebabs are first marinated in a tasty red wine/lemon/Dijon marinade and then quickly grilled over high heat. The meat is juicy and flavorful in just minutes. A great meat idea for summer evenings or even camping.
- Prep Time: 100 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: main dish, meat
- Method: grilled
- Cuisine: American, Italian
Ingredients
- 2 1/2 to 3 pounds 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!
Keywords: barbecue, camping, skewered meat, alfresco, barbecue
Note: Recipes and content from All Our Way ©2014 are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Thank you.
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