Grilled Pork Kebabs with Vegetables
Pork kebabs, kebobs, souvlaki – so many names for these delicious skewers made with pork, smoked ham and lots of vegetables.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Pork kebabs:
- 450 g/ 1 lbs pork neck
- 200 g/ 7 oz smoked streaky ham (in one piece)
- 14-16 small mushrooms
- 14-16 small cherry tomatoes
- 14-16 small onions or 8-9 shallots or 1 large onion
- 1 – 2 bell peppers
- For the marinade:
- 4 tablespoons vegetable oil
- 2 teaspoons sweet paprika
- 2 garlic cloves (grated)
- 1 teaspoon dried savory or thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Stir all the ingredients for the marinade. Chop the meat into pieces, which should have the same size as the vegetables.
- 2
Give the meat to a bowl, mix it well with the marinade, cover and let marinade in the fridge for 4-5 hours or better overnight.
- 3
Soak the wooden skewers for 30 minutes before grilling.
- 4
Chop the peppers into pieces the same size as the rest of the whole vegetables and the meat cubes. If you are using larger mushrooms, onions and tomatoes, cut them into pieces as well. If you are using shallots, halve them.
- 5
Chop the smoked ham into same-sized pieces.
- 6
Thread the meat, ham and vegetables onto the soaked skewers. I had 2 pieces of meat and 1 of ham on each skewer and alternated the veggies.
- 7
Brush the meat and the vegetables with the remaining marinade.
- 8
Grill on high, direct heat, turning the skewers from time to time. It took me about 10 to 12 minutes, but it depends on the hotness of the grill is and the size of the meat and vegetable pieces. Let rest for a few minutes and enjoy.