Pork Kabobs

Ingredients

• 1 kg (2 lb)pork shoulder
• 45 ml (3 tablespoons)fresh basil, finely chopped
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)black pepper
• 1 largeonion, thinly sliced
• As neededwater

Instructions

1. 1

   Cut the pork

   Cut the pork shoulder into cubes about 4 cm (1½ inches) across.

2. 2

   Mix the seasonings

   Put the sliced onion, chopped basil, salt and pepper into a resealable bag. Gently massage the mixture to draw out the onion's juices and combine the flavours.

3. 3

   Coat the meat

   Add the pork cubes and mix until evenly coated. Pour in enough water to reach the top of the pork mixture, about 240 ml (1 cup).

4. 4

   Marinate overnight

   Refrigerate the pork to marinate overnight, or for at least 4 hours if short on time.

5. 5

   Thread the skewers

   Thread about 4 or 5 pieces of meat onto each metal skewer.

6. 6

   Heat the charcoal

   Prepare the charcoal grill, or mangal, and let the charcoal burn for 20–30 minutes. It is ready when the charcoal has turned white.

7. 7

   Grill the kabobs

   Put the skewers on the charcoal grill and cook until the pork is done. Cooking time varies with the heat, the size of the pieces and their distance from the coals. Turn the skewers regularly to prevent burning; the recipe gives 71°C (160°F) as the pork's cooked temperature.

What are pork kabobs?

Kabobs are pieces of meat cooked on skewers; shish kebab is a familiar name for this style of dish. This recipe, described as Eastern European, keeps the seasoning simple and relies on charcoal for its grilled flavour.

Pork shoulder is a practical choice for skewers because its richness suits a long marinade. Onion, basil, salt and pepper season the meat without masking its savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 43g protein, 4g carbs, 50g fat.

Pork shoulder provides most of the serving's protein and fat, while the onion contributes a small amount of carbohydrate. Serve a kabob portion with vegetables and a modest portion of potatoes or bread to round out the plate.

Why marinate with onion and water?

Onion first: massaging it with the basil, salt and pepper helps release its juices before the pork goes in. Those aromatics coat the cubes during their time in the fridge.

Water next: add just enough to reach the top of the pork mixture, as directed. Keep the bag refrigerated throughout marinating.

Getting even pieces on the skewers

Cube size: pieces around 4 cm (1½ inches) follow the recipe and make it easier to thread the pork. Keeping them roughly similar in size helps them cook at a similar pace.

Leave a little space between pieces rather than packing them tightly together. This gives heat room to reach the sides of the meat.

Managing charcoal heat

Ready coals: allow 20–30 minutes for the charcoal to burn until white before cooking. Starting then gives you a more consistent bed of heat than grilling over newly lit flames.

Distance matters: the recipe notes that cooking time depends on the heat, cube size and height above the charcoal. Turn the skewers regularly and move them if one side is browning too quickly.

Checking when the pork is done

Use a food thermometer to check a thick piece of pork, avoiding contact with the skewer. The recipe specifies 71°C (160°F) as the cooked temperature.

Do not rely on a fixed grilling time: the coals and size of the cubes can vary. Keep turning the meat and take care not to char the outside while the centre cooks.

What to serve alongside

Serve the kabobs hot from the grill with a salad or grilled vegetables for a fresh contrast. Bread, potatoes or another simple side can make the meal more substantial.

Because the marinade is strongly seasoned, keep accompaniments fairly simple and let the pork remain the focus.

Recipe notes & tips

• Cut the pork into similarly sized cubes so they cook more evenly.
• Massage the onion and seasonings together before adding the meat.
• Keep the pork refrigerated during its overnight marinade.
• Start grilling only once the charcoal has burned white, as the method directs.
• Turn the skewers regularly to limit burning on any one side.
• Check the temperature in a thick piece of pork rather than guessing from colour.

Variations

• Add garlic: mix finely chopped garlic into the onion and basil seasoning.
• Use dried herbs: replace the fresh basil with a smaller amount of dried basil.
• Add paprika: stir a little paprika into the seasoning for a warmer flavour.
• Include vegetables: thread chunks of onion or pepper between the pork pieces.
• Try a different herb: swap the basil for chopped parsley while keeping the rest of the marinade the same.

Common mistakes to avoid

• Uneven cubes: cut the pork to a similar size so smaller pieces do not finish too early.
• Skipping the marinade: allow at least 4 hours in the fridge when an overnight rest is not possible.
• Grilling over fresh flames: wait until the charcoal has burned white before adding the skewers.
• Crowding the skewers: leave small gaps between pieces so heat can reach around them.
• Leaving one side down too long: turn the kabobs regularly to reduce charring.
• Guessing doneness: check a thick piece with a thermometer and use the recipe's 71°C (160°F) target.

How to store

Refrigerate leftover pork in a covered container within 2 hours of cooking and use within 3 days. Reheat until piping hot throughout, taking care not to dry out the meat.

Frequently asked questions