An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Greek Kontosouvli

If you love pork souvlaki, you’ll love this Greek Kontosouvli pork and veggie skewer. It’s a delicious Greek tradition that’s full of flavor and fun to eat.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 12 people

Ingredients

  • 2.5 pound pork loin roast
  • 1 large red pepper, cut into 24 1-inch pieces
  • 0.5 large green pepper, cut into 12 1-inch pieces
  • 0.5 large red onion, cut into 2-inch pieces (use the outer layers to make 24 pieces)
  • 12 wooden skewers

Marinade

  • 0.5 onion
  • 2 cloves garlic
  • 2 tsp. paprika
  • 1 tbsp. dried oregano
  • 1 lemon, juiced
  • 1 tbsp. Dijon mustard
  • 4 tbsp. olive oil
  • kosher salt and ground black pepper, to taste

1 Food Prep

  • Cut the pork into 1–1 ½” cubes and set aside in a mixing bowl.

  • Next, add the marinade ingredients into a blender. Season generously with the salt and pepper, and blend until mostly smooth (it’s okay for it to look a little chunky from the onions).
  • Then, pour the marinade over the pork cubes and toss to coat, and cover the bowl and refrigerate for at least 2 hours or overnight.
  • If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
  • Next, cut the vegetables to the proper shape before threading onto the skewers:
  • Cut 1 large red pepper into 24 1” pieces
  • Cut ½  of a large green pepper into 12 1” pieces
  • Cut ½ of a large red onion into 2” pieces (use the outer layers to make 24 pieces)
  • Finally, thread the ingredients onto the skewers in the following order:
  • red onion, pork, red pepper, pork, green pepper, pork, red pepper, pork, red onion.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the loaded skewers on the grill, directly over the coals.
  • Turn occasionally, until the pork is cooked through, about 10–12 minutes and reaches an internal temperature of 145°F on a digital meat thermometer.

  • Remove the skewers from the grill, and sprinkle with oregano.

For safe meat preparation, reference the USDA website.

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