Grilled Plum and Pork Kebabs - Pork Kabobs Recipe (2024)

FAQs

What cut of meat is used for pork kabobs? ›

The best cut of pork to use for kebabs is tender and lean like pork neck meat or tenderloin.

The humble pork shoulder is without a doubt one of my favourites. It sits right in the middle of lean and fatty, is cheap as chips to buy and makes a smashing kebab with a minimum of effort.

Start up the smoker, using wood bisquettes of choice (maple or oak works very well!). Bring the smoker up to a temperature of 250°F. Place the pork skewers in the smoker and cook until the internal temperature reaches 155°F, about 2½ hours.

Mix the olive oil, salt, pepper, lime juice, honey, BBQ spice, garlic and cilantro. Place the pork cubes in a bowl, toss with olive oil mixture and allow to marinate for 15 minutes. Preheat the grill on high heat and rub grill grates with cooking oil (the honey in the marinade will cause the skewers to stick a little).

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

This could be your favorite pork shoulder rub, or you can always make your own. A simple blend of garlic powder, salt, and pepper will do the trick just fine. Moist and cold meat absorbs more smoke, so after your meat is seasoned, refrigerate it until you're ready for the smoker.

Slice pork shoulder in half lengthwise, then slice each half crosswise into 1/8-inch-thick slices.

Nutrition and flavor: Pork chops are lean meat cuts, which means they have less fat, less marbling and fewer calories per pound. This also means the flavor is more mild compared to the marbled and flavorful meat of pork steak cuts which come from the pork shoulder.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Place the sheet of foil on a preheated grill. To Broil Kabobs: Preheat oven to 450°F. Line a broiler pan with non-stick foil with non-stick (dull) side towards food. Arrange kabobs on foil.

What are pork skewers made of? ›

The Best Cuts of Pork for Skewers

Use pork shoulder, pork belly, and/or pork butt sliced into 1-inch long by 1/2-inch wide pieces to make grilled pork skewers. The meat must have a good amount of fat marbling. When slicing and skewering, leave some fat on the meat and skewer a fatty piece at the top of the stick.

A doner kebab is a popular take-away food consisting of thin slices cut from a cylindrical block of minced and seasoned meat (beef, lamb or chicken) grilled on a vertical, rotating spit and eaten on unleavened bread with fresh salad and sauce.

Yep, stew meat is pre-cut kabob pieces perfect for grilling! Now, in making a full confession, I did tenderize the stew meat after it was thawed. I use a meat tenderizer with blades that cuts the grain of the meat into smaller fibers.

Might want to SV the chuck roast for 24 hours at 132F first. I got a sous vide this spring but haven't had time to do much with it, especially with summer smoking and grilling. Using it to tender cook tough cuts and then finishing as kabobs is a great idea.