Smoky Pork Kebabs

Ingredients

• 800g pork shoulder, cubed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• ½ lemon, juiced
• Salt and pepper
• 1 red pepper, chunked
• 1 red onion, wedged
• 8–12 wooden or metal skewers

Method

1. Soak and prep. Soak wooden skewers in water. This stops them from catching fire!
2. Marinade magic. Whisk the oil, garlic, paprika, oregano, lemon, salt, and pepper in a large bowl.
3. Coat the meat. Toss the pork cubes in the marinade. Give it at least 30 minutes — the longer, the better.
4. Assemble skewers. Thread pork, pepper, and onion onto your skewers. Don't pack them too tightly, or they won't cook evenly.
5. Grill or bake. Cook on a hot BBQ or in a 200°C oven for about 15 minutes, turning occasionally.
6. Rest. Give them 5 minutes to rest before eating. This keeps the pork tender and juicy.

Why You’ll Love This

Pork shoulder is a fantastic cut for kebabs as it has just enough fat to stay juicy even over high heat. The smoked paprika marinade gives these skewers a deep, smoky flavour that usually takes hours of slow cooking to achieve, but here it happens in minutes. They are perfect for a weekend BBQ or a quick weekday dinner.

Tips & Swaps

• Leaner option. You can use pork tenderloin for a leaner meal, but keep a close eye on the cooking time as it can dry out quickly.
• Vegetable variation. Courgette slices or mushrooms also make great additions to these skewers.
• Serving suggestion. Serve with a big green salad and a dollop of Greek yoghurt mixed with a little extra smoked paprika.

Key Takeaways

• Net carbs: 2g per serving — suitable for keto and low-carb diets
• Cook time: 30 minutes total (15 prep + 15 cook)
• Key ingredient: Pork shoulder (the ideal cut for kebabs as its slightly higher fat content keeps the meat succulent over high heat).
• Best for: A deep-flavoured, smoky dinner that works perfectly on a summer BBQ or in a hot oven.