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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Cut the pork into 48 1 to 1½-inch cubes and set aside in a mixing bowl.
2 Place the onion, garlic, paprika, oregano, lemon juice, mustard and olive oil into a blender. Season generously with salt and pepper and blend until mostly smooth (it’s ok for it to look a little chunky from the onions). Pour over the pork and toss to coat well. Cover and refrigerate for at least 2 hours, up to overnight.
3 When ready to grill, build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat the grill to 375°F. On each skewer, thread ingredients in the following order: red onion, pork, red pepper, pork, green pepper, pork, red pepper, pork, red onion. Place on the grill and cook, turning occasionally, until pork is cooked through, about 10–12 minutes. Sprinkle with oregano and serve with roasted potatoes and lemon wedges. Enjoy!
Cooking for 12 people

Ingredients


  • pork loin roast
    2.5 pound
  • onion
    0.5
  • garlic
    2 cloves
  • paprika
    2 tsp.
  • dried oregano
    1 tbsp.
  • lemon, juiced
    1
  • Dijon mustard
    1 tbsp.
  • olive oil
    4 tbsp.
  • large red pepper, cut into 24 1-inch pieces
    1
  • 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)
    0.5
  • wooden skewers
    12
  • kosher salt and ground black pepper, to taste

For safe meat preparation, reference the USDA website.


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