• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Eat In Eat Out
  • Home
    • THE MAGAZINE
  • About
    • Contact
  • Recipes
    • Most Popular
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Stout-Marinated Pork Kebobs

August 21, 2016 By Lori 1 Comment

Jump to Recipe Print Recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

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!

Stout Marinated Pork Kebobs_5b If I’m really on my game, I plan ahead by marinating the meat overnight. Not only does it add great flavour, you can use a resealable bag, so there’s no dishes to clean up! I win!


Stout Marinated Pork Kebobs_2 Stout Marinated Pork Kebobs_3 The stout used in the marinade really adds a rich deep flavour. It’s fizz makes it a great tenderizer, so the meat will be moist and juicy.

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.

Stout Marinated Pork Kebobs_4 Stout Marinated Pork Kebobs_sq So go ahead and try some summer kebobs on the barbecue this weekend, remember it’s August, only a few short weeks of summer left…

Stout Marinated Pork Kebobs

EMAIL Recipe
Share on Facebook
Print Recipe Pin Recipe

Ingredients
  

MARINADE

  • 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
  • 1/3 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

Instructions
 

  • 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.

Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Filed Under: Main, Meat

Previous Post: « One Pan Chocolate Snack Cake
Next Post: Bok Choy Udon Noodle Bowl »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

FOLLOW US

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2025 EatInEatOut · All rights reserved.