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Grilled skewers of marinated meat served on a plate with mustard sauce, radishes, garlic, and lemon wedges on a table.
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Grilled Marinated Pork Skewers

No dry ends, no chewy bites, just pork that stays juicy from the first skewer to the last. The glaze goes on hot and sticky right at the end, giving you the kind of char and flavor that gets people asking what you did differently this time.
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour 33 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (about 4-5 oz cooked pork per serving)
Calories: 241kcal
Author: Kita Roberts

Equipment

  • Instant-read thermometer
  • Skewers metal, or wooden soaked 30 minutes
  • Small saucepan
  • grill set up for two-zone heat: direct and indirect

Ingredients

For the Pork Skewers

  • 1 lb boneless pork loin cut into 1 to 1.5-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh oregano chopped
  • 1/2 teaspoon black pepper

Instructions

Make the Marinade

  • Whisk olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, and black pepper in a bowl until combined.
    A white bowl of chili oil with a spoon inside is placed above a row of wooden skewers on a light gray surface.

Reserve the Glaze Portion

  • Set aside about a third of the marinade before it touches raw pork. This becomes the basting glaze later.

Marinate the Pork

  • Add the cubed pork loin to the remaining marinade, toss to coat, cover, and refrigerate for at least 1 hour or up to overnight.
    A bowl of marinated meat sits above five wooden skewers on a gray, textured surface.

Reduce the Glaze

  • Simmer the reserved marinade in a small saucepan over medium-low heat for 5-7 minutes, until it thickens enough to coat the back of a spoon. Set aside off heat.

Soak the Skewers

  • If using wooden skewers, soak them in water for 30 minutes.

Thread the Skewers

  • Thread the marinated pork onto the skewers, leaving a little space between cubes so heat reaches all sides evenly.
    A plate of skewered, marinated meat sits next to a bowl of yellow sauce on a light, textured surface.

Set Up Two-Zone Heat

  • Preheat the grill with one side on direct medium-high heat and one side on indirect medium heat.

Sear and Finish

  • Grill the skewers over direct heat for 2-3 minutes per side to build color, then move to indirect heat and continue cooking, turning occasionally, until an instant-read thermometer reads 145°F in the thickest cube.

Glaze and Rest

  • Brush the reduced marinade over the skewers in the last 1-2 minutes of cooking, then pull and rest for 3 minutes before serving.
    Grilled skewers of marinated meat served on a plate with mustard sauce, radishes, garlic, and lemon wedges on a table.

Notes

  • Pull temp is 145°F with a 3-minute rest. Only brush the reduced/simmered glaze onto cooked meat, never the raw marinade.
  • Store leftovers in the fridge for up to 3-4 days, or freeze for up to 2 months.
  • Serve with our Lemon Aioli as the perfect dipping sauce 

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 7g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 560mg | Potassium: 486mg | Fiber: 1g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg