Grilled Pork Kabobs
Shaslick
There are certain grilled dishes that never go out of style. Grilled Pork Kabobs, also known as Shaslick, are one of them.
Originally from Central Asia, they have become a favorite at barbecues around the world. The idea is simple: marinated meat and vegetables threaded onto skewers. But the flavor is anything but simple. The combination of a well-seasoned marinade, grilled vegetables, and a hint of smoky flavor makes these kabobs a barbecue favorite.
The marinade
The flavor starts with the marinade. We make ours with lemon juice, smoked paprika, ground cumin, oregano, garlic, and a generous splash of olive oil. The lemon juice adds a fresh touch while helping keep the pork tender, and the smoked paprika gives the kabobs the rich, smoky flavor they are known for. Let the meat marinate for at least 30 minutes, although longer is even better. The more time it has, the more flavor the pork will absorb.
Pork and bacon
For these kabobs, we use pork tenderloin (or pork loin chops). This lean, tender cut stays juicy on the grill and pairs perfectly with the salty, smoky flavor of the bacon. Alternating the pork with bacon, bell peppers, and red onion creates a great balance of flavors and textures. As the vegetables cook, they develop lightly caramelized edges that make them even more delicious.
Grilling the kabobs
Although Pork Skewers is traditionally cooked on a barbecue, we often make it on a contact grill, which is actually our favorite method. It is quick, cooks evenly, and you do not need charcoal. Simply place the skewers on the hot grill and cook them for about 5 minutes per side until nicely browned and cooked through. The bacon adds just enough fat to help keep the pork tender and juicy.
Serve with classic sides
Grilled Pork Kabobs is best served with a few simple, fresh side dishes. We like it with homemade potato salad, Russian salad, or crusty bread with garlic butter. If you want to make it extra special, serve it with a variety of sauces, from barbecue sauce to garlic sauce. A fresh tomato salad is the perfect finishing touch.
Print
Grilled Pork Kabobs
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
These Grilled Pork Kabobs are juicy marinated pork skewers with bacon, bell peppers, and onion. Perfect for the grill and easy to make.
Ingredients
- 1 1/3 lb pork tenderloin or boneless pork loin chops
- 3 1/2 oz (very) thick-cut smoked bacon
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 garlic clove
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Instructions
- For the marinade, combine 4 tablespoons olive oil or vegetable oil with 2 tablespoons lemon juice (or vinegar), 1 pressed garlic clove, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and a pinch of salt.
- Cut 1 1/3 lb pork tenderloin or boneless pork loin chops into large cubes and toss with the marinade. Let the pork marinate for at least 30 minutes, or longer if you have time.
- Meanwhile, cut 3 1/2 oz slab bacon into large pieces, or use very thick-cut bacon. Cut the 2 bell peppers and 1 red onion into large chunks as well.
- Thread a piece of pork onto a 12-inch stainless steel skewer, followed by a piece of bacon, bell pepper, and red onion. Repeat until the skewer is full.
- Lightly brush the kabobs with a little extra olive oil or vegetable oil and grill them on a barbecue, contact grill, or grill pan until browned and cooked through on all sides, about 8 to 12 minutes.
- Cook Time: 1 hour
- Category: Dinner
- Method: Grilling
- Cuisine: Asian-inspired
