Summer on the deck means BBQ, kebobs and beer. Bring all three together in these kebobs that are sure to become an instant classic.
During the hottest days of summer I look for recipes that are simple yet flavourful, using lots of local fresh ingredients. Usually that means kebobs; meat, veggies and a stick, what could be easier?They’re so easy, marinate, fire up the barbecue, and you’ve got a great meal! These Stout Marinated Pork Kebobs using Ontario Pork are my new favourite. I don’t really like stout on it’s own, but as a marinade, wow, delicious!
I don’t like to make a kebob mixing meat and veggies… I know… totally radical kebob thinking. My feeling is the meat should all be on one skewer and the veg should be on another. The reason? Cooking times. The meat usually needs to cook for a different time then the veg. If both are on the same stick, the meat may get overdone in order to cook the veg, or vice versa. Cooking them as separate skewers means each person will get one perfectly cooked meat stick and one perfectly cooked veggie stick.
- ¾ cup stout beer (example: Guinness), room temperature
- 1 Tbsp canola oil
- 3 garlic cloves, chopped
- ¼ cup low-sodium soy sauce
- 1 Tbsp Worcestershire sauce
- ⅓ cup brown sugar
- 1-2 tsp Sriracha sauce (optional)
- 1 tsp Dijon mustard
- 1 tsp onion powder
- ½ tsp EACH salt and pepper
- 8 – pork loin centre cut boneless chops, cut into 1” cubes
- fresh cilantro or parsley for garnish
- Mix all marinade ingredients together in a large bowl. Pour one half into a large resealable bag. Add pork cubes and toss to fully cover with marinade. Place in refrigerator and marinate 6 hours or overnight. Place the other half in a saucepan and heat to boiling, then turn down and simmer for 15 minutes. Remove from heat and allow to cool completely. Store in refrigerator until ready to use.
- Preheat grill to medium-high. Thread pork on to 8-10 wooden skewers that have been soaked in water for 10 minutes.
- Place kebobs on grill and cook, turning several times, until cooked, about 6-8 minutes. Serve with dipping sauce sprinkled with fresh herbs.
This post is sponsored by the awesome folks at Ontario Pork. Thanks in advance for supporting the great brands that support EIEO.