Pork Skewers

In Bulgaria pork is definitely the preferred meat of choice. We have hundreds of pork recipes, from pork stews, skewers, grilled chops, mini meatball soup, baked pork with cabbage, ground pork sandwiches, meatballs, Cevapi which we call “Kebapcheta” and so much more. Pork is very affordable for most people and although it can be fatty, it’s always juicy and. These Pork Skewers will not disappoint! They’re with our homemade Tzatziki recipe in pita or with a side salad and potatoes.

What stands out

If you’re looking to add a new protein to your rotation, these Pork Skewers are a great option. They’re so juicy and tender, and we love the smokey flavor they take on from grilling them on the barbecue. These are great for meal prep, too. Grill a bunch and then you’ll have them as a ready-to-go protein or to top salads all week long. They’re topped with tzatziki or in a pita with a fresh tomato salad.

How to Prepare Pork Skewers

Using a sharp knife cube the pork chops into equal-sized pieces. We cut ours into 1.5-inch cubes.

Now, add the pork to a large bowl with the rest of the ingredients and massage well.

Let them sit for at least an hour to marinate at room temperature. If you are leaving the meat in the fridge for more than an hour be sure to take it out and let it sit at room temperature for at least 30 minutes before you cook it.

4 Next, take each pork cube and add it onto the metal skewer stacking them until the end. If you used 4 pork chops like we did, you should have a total of 4 metal skewers.

Turn on the barbeque to medium-low heat and cook the skewers on the grill for 12 to 15 minutes turning them 1 to 2 times. We leave the metal skewer handles hanging on the outside of the barbecue so they don’t get too hot and we can turn them.

Take them off the heat after 15 minutes, once the meat is golden and charred. If you want to use an instant-read meat thermometer the pork should be 145°F (62°C).

Let the meat rest for at least 5 minutes and enjoy!

Kitchen tip

The longer you let these Pork Skewers marinate, the better, but you definitely don’t need to wait at all if you are in a rush.

Swaps

1. Instead of barbecuing, you can cook these skewers on an indoor grill pan.
2. If you are not a fan of pork, feel free to use chicken breast or even beef for this recipe.
3. You could add some veggie pieces to these skewers, such as bell peppers, zucchini and/or red onion.

Serve it with

• It’s a MUST to serve these with our homemade Tzatziki.
• Once cooked, remove the pork from the skewer and load the pieces into a pita with fresh lettuce tomato and a dollop of tzatziki.
• Serve the skewers with a cucumber/tomato salad or Greek Feta Salad.
• Since the BBQ is on anyway, we suggest making these Grilled Potatoes alongside the grilled Pork Skewers for an side dish.

Questions

Can these be made with another protein?

For sure! These skewers can be made with chicken breast or beef pieces as well.

Can we make these with wooden skewers?

Use whatever skewers you have on hand. Keep in mind that if you use wooden skewers, soak them for 20-30 minutes in water before you thread the meat, to avoid them from burning on the grill.

can we use another cut of pork for these pork skewers?

You can use any cut of pork such as bone-in pork chops or boneless. You can even use pork loin just be sure to cut them all more or less the same size. We like choosing pork chops that have a bit more fat as it makes for a juicier and more tender dish.

can we prep these ahead of time?

We definitely suggest prepping these Pork Skewers ahead of time to optimize tenderness. Marinating overnight would yield the juiciest results!

how can we avoid dry pork?

We opt for a slightly fattier piece of pork to make sure they’ll stay juicy while cooking. Marinating overnight will also definitely help ensure a juicy piece of meat after it’s cooked. Also, try to avoid overcooking your Pork Skewers. We like to cook them just until they reach 145°F (62°C) on a mark meat thermometer. Slightly pink inside is!

Which skewers do you use?

We love these mark metal skewers. They’re nice and long so they can hang out of the BBQ so we don’t burn our hands, and they always fit the amount of ingredients.

Ingredients

Makes 4 servings

• 4 pork chops, or pork tenderloin
• ¼ cup olive oil
• 1 teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 2 teaspoons garlic powder, to taste
• 1 tablespoon dry oregano, to taste
• ¼ cup fresh parsley, finely chopped

Equipment

• Nakiri Knife
• Cutting Board
• Metal Skewers
• Mixing Bowls
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Meat Thermometer

Method

1. Cut the pork chops into equal size pieces. We cut ours into 1.5 inch cubes. Add it to a bowl with the rest of the ingredients and massage really well. Let it sit for at least an hour.
2. You can let it sit out at room temperature, if you are leaving the meat in the fridge for more than an hour be sure to take it out and let it sit at room temperature for at least 30 minutes before you cook it.
3. For best results, leaving the meat to marinate overnight will make for the most tender skewers.
4. Take each pork cube and add it onto the skewer stacking them all the way until the end. If you used 4 pork chops like we did, you should have a total of 4 metal skewers.
5. Turn on the barbeque to medium-low heat and cook the skewers on the grill for 12 to 15 minutes turning them 1 to 2 times. We leave the metal skewer handles hanging on the outside of the barbecue so they don’t get too hot and we are able to turn them.
6. Take them off the heat after 12-15 minutes, the meat should be nice and golden and charred. If you want to use an instant read meat thermometer you are more than welcome to, the pork should be 145°F and it’s totally normal if it’s a touch pink and absolutely safe to eat as long as it’s at 145F.
7. Let the meat rest for at least 5 minutes and enjoy with salad, potatoes, tzatziki, on pita, or any way you like.