Pork Shish Kebab in Pomegranate Marinade

Cooking Time: 30 Min    Servings: 4-6

Products needed:

Herbes de Provence Infused Olive Oil



  • 1/2 cup The Olive Scene Pomegranate Balsamic Vinegar
  • 4 tablespoons white wine
  • 1 tablespoon The Olive Scene Herbes de Provence Extra Virgin Olive Oil
  • 2 clove garlic, minced or pressed
  • 1 teaspoon cracked black peppercorns
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground sumac
  • 1 1/2 lb boneless country-style pork ribs, cut into 1 1/2 to 2 inch cubes


  1. Place vinegar in a small saucepan and simmer 15-20 min to reduce to half being careful not to burn.
  2. Combine the ingredients for the marinade in a dish large enough to hold the pork cubes in one packed layer.
  3. Add the cubes and toss to coat.
  4. Set aside in the refrigerator to marinate 1 hour.
  5. Prepare a medium-hot charcoal fire or preheat a gas grill to medium high.
  6. String the pork onto skewers, reserving the marinade.
  7. 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.
  8. While the kebabs rest, transfer the marinade to the small saucepan over medium-high heat until thick and bubbly about 3-5 minutes.
  9. Serve the kebabs with the cooked marinade on the side.