Juicy pork skewers. I don’t see many pork recipes online anymore and to be honest, in Bulgaria pork is definitely the preferred meat of choice. We have hundreds of pork recipes, from pork stews, skewers, grilled chops, mini meatball soup, baked pork with cabbage, ground pork sandwiches, meatballs, Cevapi which we call Kebapcheta and so much more. Pork is very affordable for most people and a really fatty but delicious meat and one of my favourite. If you are not a fan of pork please feel free to use chicken breast or even beef for this recipe as well. These bbq pork skewers are always on rotation every summer and can be made on the BBQ or even indoor grill pan. They are perfect with my homemade tzatziki recipe, in pita or with salad and potatoes. You can absolutely take them for lunch the following day as this recipe makes for the perfect meal prep as well. The longer you let these marinate, the better but you definitely don’t need to wait at all if you are in a rush. I hope you love this recipe, let me know if you want to see more pork recipes from me as I have many to share.
Juicy Pork Skewers
- 4 pork chops — you can use any you like or even pork tenderloin as well
- ¼ cup olive oil
- salt and pepper to taste
- 2 teaspoons garlic powder — or more
- 1 tablespoon dry oregano — or more
- handful of fresh and finely chopped parsley about a 1/4 cup
- Cut the pork chops into equal size pieces. I cut mine into 1.5 inch cubes. Add them to a bowl with the rest of the ingredients and massage really well. Let it sit for at least an hour. You can let it sit out at room temperature, if you are leaving the meat in the fridge for more than an hour be sure to take it out and let it sit at room temperature for at least 30 minutes before you cook it.
- For best results, leaving the meat to marinate overnight will make for the most tender skewers.
- Take each pork cube and add it onto the skewer stacking them all the way until the end. If you used 4 pork chops like I did, you should have a total of 4 metal skewers.
- Turn on the barbeque to medium-low heat and cook the skewers on the grill for 12 to 15 minutes turning them 1 to 2 times. I leave the metal skewer handles hanging on the outside of the barbecue so they don’t get too hot and I am able to turn them.
- Take them off the heat after 15 minutes, the meat should be nice and golden and charred. If you want to use an instant read meat thermometer you are more than welcome to, pork should be 145°F and it’s totally normal if it’s a touch pink and absolutely safe to eat as long as it’s 145F.
- Let the meat rest for at least 5 minutes and enjoy with salad, potatoes, tzatziki, on pita, or any way you like.