Cooking for 12 people
Ingredients
- 3 pound
pork loin roast
- 1
large red pepper, cut into 24 1-inch pieces
- 1
large green pepper, cut into 12 1-inch pieces
- 1
large red onion, cut into 2-inch pieces (use the outer layers to make 24 pieces)
- 12
wooden skewers
- 1
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
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 375°F (Medium Heat)
3The 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.
