Explosions of Flavor and Color
With so many different veggies to go along with your marinated pork, our smoky hardwood flavor will be uniquely imparted throughout the entire dish. You can keep your food on the skewer to serve, or you can remove it and arrange your food on a serving platter. Whatever way you serve it, after eating Pork Kebabs with FOGO, you’ll never want it any other way.
- Pork chops to cube, boneless 1 ½ inches
- ¼ cup wine vinegar
- ¾ cup olive oil
- 4 tbsp lemon juice
- 2 tbsp Worcestershire
- 2 garlic cloves minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tbsp red pepper (less for less spicy)
- 1 tsp black pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
Mix marinade and put in plastic bag, refrigerate. Soak wooden skewers in water for at least 30 minutes so they don’t burn on the grill.
In addition to the cubed pork, add whatever vegetables you like. We used Red onion, green pepper, red pepper, cherry tomato, yellow squash, zucchini, mushrooms, pineapple, sliced new or red potatoes. Be sure to slice the potatoes thin enough to cook through, or you can parboil them ahead of time so you can keep the pieces larger. Tomatoes can cook really fast, so it is easier to put those on their own skewer and control where they are on the grill so they cook more evenly.
Remove pork from marinade and season with salt and pepper then put on skewers with veggies
Brush with canola oil and grill them at 350 degrees until the meat is cooked through. Pork should be cooked to at least 145 degrees internal temperature.