Pork skewers
Fire up the grill and get these pork skewers sizzling – their aroma alone will have everyone at the table in no time! Chunks of tender pork and spicy chorizo soak up an intense marinade of Japanese soy sauce, garlic, and chilli flakes before hitting the heat. As they cook, they turn irresistibly smoky and glossy, ready to be the main attraction at any barbecue or make an ordinary weeknight feel like a feast.
Ingredients
|
Pork shoulders or pork tenderloin
|
400 g |
|---|---|
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Japanese soya sauce
|
100 ml |
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Rapeseed oil
|
100 ml |
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Garlic cloves
|
2 |
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Chilli flakes
|
1 tsp |
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Raw chorizo
|
300 g |
To assemble
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Grill skewers or wooden skewer
|
4 |
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To serve
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Parsley, coarsely chopped
|
20 g |
|---|---|
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Sourdough baguette, toasted
|
1 |
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Tzatziki
|
150 g |
|
Spicy ajvar
|
150 g |
Overnight marination
For pork skewers that are full of flavour, marinate the meat overnight. This gives the marinade time to thoroughly soak into the pork, making it extra tender. Prepare it a day in advance, coat the meat evenly, and store it in the fridge until it is time to cook.
Indoor grilling and broiling alternatives
No outdoor grill? No problem. Use a grill pan on the stove or broil the skewers in the oven at 250 °C for a similar charred finish. Keep them on the top rack and turn them regularly for even cooking. Both methods give the pork a deliciously smoky flavour, so you can enjoy great skewers no matter your setup.
FAQ: Questions about pork skewers
If you want to earn the title of grill master, then take a moment to go through our answers to the most common questions about pork skewers.
How long should I grill pork skewers?
Grill pork skewers over medium heat for about 15 minutes, turning them regularly. Use a reliable meat thermometer to check that the pork reaches an internal temperature of 70 °C. If you do not have a thermometer, cut into a piece of pork. The meat should be white or slightly pink in the centre, with clear juices running out. This gives them a nice char on the outside while keeping the meat tender and juicy.
What is the best cut to use for pork skewers?
The best cuts for pork skewers are pork shoulder or pork tenderloin. Both absorb marinades and cook well on the grill, so the choice depends on whether you prefer rich and juicy or lean and delicate. Pork shoulder has more marbling, which keeps the meat naturally juicy and tender when cooked properly. In comparison, pork tenderloin is much leaner, with a finer texture and a milder taste. It benefits more from marination, as this helps keep it tender and prevents it from drying out.
What to serve with pork skewers?
Pork skewers go well with classic barbecue sides and fresh accompaniments like coleslaw, potato salad, and roasted vegetables. For a more filling option, serve them with grilled corn on the cob, toasted bread, or baked potatoes.
Nutritional values
Nutritional value, per
2637 Kcal
| Fibre | 18.6 gram fibers |
| Protein | 152.9 gram |
| Carbohydrates | 192.6 gram |
| Fat | 139.4 gram |
Make juicy pork skewers with chorizo
If you have never grilled pork skewers with chorizo before, now is the time to fix that! The combination of pork and chorizo makes these skewers worth every minute by the grill. The pork stays juicy and tender, delivering its deep, meaty flavour, while the chorizo releases its beloved paprika-spiced heat.
As the pork skewers sizzle away, the chorizo’s juices start to caramelise, enveloping the pork and merging with the marinade, intensifying every flavour already soaked into the meat. Give them a go, and you will instantly know why they belong on the grill.
Tossed in a chilli-soy sauce marinade
The secret to the aromatic meat lies in its simple marinade, made with just three ingredients. Japanese soy sauce seeps into the pork, giving it a salty, umami-rich backbone, while chilli flakes contribute a steady, lingering heat.
Then comes the garlic, punchy, a little sweet, and full of character, guaranteeing every piece carries its distinctive, sharp bite. While the pieces of meat are wonderful on their own, a simple marinade really takes them up a notch.
Perfectly grilled for maximum flavour
Grilling these pork skewers is a process that goes beyond just cooking them. The high heat chars the edges, introducing the type of smokiness we love in our grilled meats. The pork and chorizo develop a striking golden-red colour, while the marinade clings to the meat, caramelising slightly and intensifying its savoury depth. And while the outside gets that tantalising crispness, the inside stays mouth-wateringly tender and juicy.
Great for summer barbecues and indoor grilling
Nothing says summer like a backyard barbecue, with skewers sizzling on the grill and the sun setting in the distance. But even when it is chilly outside, you can still recreate that perfect summer barbecue feel at home with indoor grilling.
It is a fantastic way to enjoy all your favourite flavours, regardless of the season. So, while the grill is on, turn it into a feast for friends and family by serving these pork skewers alongside others, such as vegetable skewers for a fresh bite, tender lamb skewers, juicy yakitori, and even some delicious shrimp skewers for seafood lovers.
No skewer is complete without the right dip, so choose from tzatziki, ajvar, or even the classic combination of ketchup and mustard! To keep things light, a good salad is a must-have on any table: a refreshing melon and cucumber salad, a Greek-inspired salad with tomatoes, white cheese, and red onions, or the ever-reliable coleslaw. You could also enjoy it with toasted sourdough baguette if you need a little crunch with the tender meat.
Put your own spin on it
When it comes to pork skewers, the possibilities are endless! Why not add fresh veggies between your pork and chorizo for even more flavour and texture? Try slipping in red peppers for their mildly sweet crunch, courgettes for their delicate, grassy flavour, or mushrooms for an earthy nuance and slightly softer bite.
If you are looking to amp up the marinade, throw in some honey for a touch of herbal sweetness, a squeeze of lemon to brighten the intense flavours with a zesty tang, or a dash of smoked paprika to deepen the charred flavour with its smoky warmth.
