Shish Kebab is classic summer faire, and this recipe is quick and easy to prep, fast on the grill, and so delicious.
Serve it with a great side, in a soft taco shell, or over greens to create a dinner salad.
Cooking Time: 30 Min Servings: 4-6
1/2 cup white wine
4 cloves of garlic, minced or pressed
2 teaspoon freshly ground pepper
1 teaspoon sea salt (We recommend any of our sea salt blends)
2 lb boneless country-style pork ribs, cut into 1 1/2 to 2 inch cubes
Place vinegar in a small saucepan and simmer 10 min to reduce to half being careful not to burn. Cool slightly
Add the rest of the ingredients for the marinade, and stir.
In a bowl, add any combination of chopped veggies, and toss with half of the marinade.
Add the pork cubes to a bowl or ziplock bag and toss with remaining half of marinade until well coated.
Set the veggies and the pork aside in the refrigerator to marinate 2-4 hours.
Prepare a medium-hot charcoal fire or preheat a gas grill to medium high.
String the pork onto skewers, reserving the marinade, alternating with the vegetables.
Grill the kebabs over indirect heat, covered, for 20 to 30 minutes, turning 3 or 4 times, until nicely charred on the outside and no longer pink in the center. Transfer to a serving platter and let sit for 5 minutes for the juices to settle.
While the kebabs rest, transfer all of the reserved marinade to the small saucepan over medium-high heat until thick and bubbly about 3-5 minutes (to be sure to cook off any raw pork juices. Cool slightly
Serve the kebabs with the cooked marinade on the side.
* An alternate method for kebabs is to skewer the meat and vegetable on different skewers so the vegetables don’t burn.
* Substitute Pomegranate Quince, Oregano, or Neapolitan Herb Balsamic Vinegars for a totally different flavor.
* Substitute any of our herbed oils, or even our spicy oils if you are looking to change it up a little.