These aren’t just any grilled pork kebabs. These skewers are rubbed with dry herbs and marinated before grilling them over a hot fire and finished with a basting of vinegar, herb and chile flakes.
And then you tuck those tender chunks of pork into a crusty, french roll, drizzle a little extra vinegar-herb wash, and give it a squeeze of lemon – oh yes, this is a kebab!
What is even better about these skewers, I mean other than being absolutely delicious, is that these grill up in no time! I marinated my pork overnight, but you could also do it for about an hour before you’re ready to cook. Then skewer and grill!
And while these taste best if you can grill them outside over a hot coal grill, you can easily do them inside on a grill plate. These really can’t be any more easier or versatile.
And can we talk about that sauce – that vibrant green, briny deliciousness with flakes of red chile pepper dotted throughout. Plus there is a hint of fresh mint, which is one of my favorite ingredients, especially when there is just a hint of it.
These skewers are perfect for entertaining because they can be made up so quickly and with so little effort, could definitely be made for a game day, and are easy enough to whip together during a weeknight. Definitely a new favorite in my household!
Catch up with A Happy Food Dance:
- 1½ pound trimmed pork loin, cut into 1" cubes
- ¾ cup olive oil, divided
- 4 cloves garlic, minced
- ¼ cup + 2 tablespoons white wine vinegar, divided
- 6 tablespoons chopped mint, divided
- 4 tablespoons chopped parsley, divided
- 2 tablespoons chopped oregano
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 2 teaspoons crushed red chile flakes
- crusty French bread, for serving
- lemon wedges, for serving
- In a large bowl, toss together cubed pork, ¼ cup olive oil, ¼ cup white wine vinegar, 3 tablespoons mint, 2 tablespoons parsley, the oregano, lemon juice and salt and pepper. Cover with plastic wrap and chill for at least one hour, best if done overnight.
- In a small bowl, whisk together remaining olive oil, white wine vinegar, mint and parsley with chile flakes. Season with salt and pepper and set aside.
- Skewer four to five cubes of pork on metal skewers (if using wood skewers, soak in water before using).
- Over a medium-hot fire or grill plate, cook pork skewers, turning once, until charred and cooked throughout, about 10 minutes.
- Place skewers on rolls, drizzle with sauce and serve with lemon wedges.