Hint: The longer you marinate pork kebabs, the more flavourful your meat will be.
Remember: Pork shoulder makes the best pork kebab as it’s fatty and has so much flavour.
Cooking
- In a large mixing bowl (or Ziploc bag), combine 2 1/2 lb pork tenderloin trimmed and cut into 1 1/2″ pieces with 3 tablespoons of your favourite ZEG Sauces and mix until well combined. Cover and marinate in the refrigerator for at least 4 hours but preferably overnight.
- Thread the kabobs onto metal skewers, alternating between meat and sweet red onion halves. For even cooking, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
- Preheat your grill to 400˚F. Add skewers in a single layer and grill for 8-10 minutes total (skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides). Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.
- Serve warm with your favourite side dish: coconut rice, cucumber yogurt dip, corn on the cob, green salad, potato salad, sweet potatoes, or cucumber tomato salad. These kebobs will have that magical marinade flavour that will keep them coming back for more! Enjoy!
