Best Mediterranean Pork Kebabs Recipes

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

OVEN BAKED PORK SOUVLAKI (KABOBS)

Steps:

• Put all the cut-up pork, bell peppers and onions in a large Ziploc bag or deep baking dish
• Prepare the marinade by mixing together the olive oil, lemon juice, garlic, oregano, salt, pepper, and garlic powder in a small bowl
• Once mixed, pour the marinade all over the pork, bell peppers and onions. Mix thoroughly until everything is coated well
• Cover and place in the fridge to continue marinating for AT LEAST 30 minutes but preferably 2 hours or overnight
• When you're ready to cook, preheat oven to 375 degrees and line a large baking sheet with parchment paper. If you're using wooden skewers, you can soak them in cold water for 15 minutes before adding the pork and veggies to them (this will prevent the skewers from burning in the oven)
• Remove the marinated pork and veggies from the fridge and start threading them through the soaked skewers. You can use any pattern you like when adding them to the skewers
• Place the kabobs side by side on the prepared baking sheet making sure there is some space in between each kabob (this will ensure better heat distribution and even cooking). You can use a second baking sheet if you don't have enough space
• Place the kabobs in the oven and bake for about 12 minutes. Then flip all the kabobs and bake for an additional 12 minutes
• Serve immediately with pita bread, hummus, lemon slices or your choice of salad!

MEDITERRANEAN PORK KABOBS

Steps:

• Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
• Place pork in a zip lock bag.
• Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
• Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, 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 Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat 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.

GRILLED PORK KABOBS WITH VEGETABLES (ITALY)

Steps:

• Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
• Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
• Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
• Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
• Preheat the grill on medium-high heat.
• When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
• While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.

MEDITERRANEAN GROUND MEAT KEBABS ON SKEWERS

Steps:

• Place the onion, garlic, parsley and all the seasoning in the bowl of a small food processor. Pulse until thoroughly mixed.
• In a large bowl, combine the ground meat and the onion mixture and mix thoroughly.
• Take a small spoonful of the mixture, flatten it into a tiny patty and cook in a small skillet. Taste and adjust the seasoning as needed.
• Refrigerate the bowl with the meat mixture for about two hours so that it firms up and is easier to handle.
• Divide the mixture into 6 portions and shape into 6 oblong patties. Place one patty on your hand and place the skewer on top. Press the meat mixture around the skewer and form it into the shape of a small sausage. Pinch the ends so that the meat sticks to the skewer. Continue forming the rest of the kebabs like this until there is no mixture left. (At this point you can loosely cover them and store them in the refrigerator to grill later in the day).
• Heat the grill. Once it is up to temperature, liberally oil the grill grates. Then place the kebabs on the grill for about 3-4 minutes on each side, depending on the size of the kebabs. If a grill is not available you can also cook the kebabs on a cast iron griddle.
• Serve with toasted pita bread wedges, tzatziki sauce, and a big summer salad on the side.

MEDITERRANEAN PORK KEBABS

Steps:

• Soak 8 long bamboo skewers in cold water for at least 30 minutes. Preheat the grill to medium-high ad grease the grate. Stir the marinade with the ketchup, oregano and lemon juice until well combined. Toss half of this mixture with the prok and the vegetables; let stand for 15 minutes.
• Thread 2 pieces each pork, zucchini and cherry tomatoes alternately onto each skewer. Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.