Smoky Pork Kebabs
Juicy chunks of pork shoulder marinated in a blend of smoked paprika, garlic, and lemon for a deep BBQ flavour. These skewers are a must-have for summer grilling but work just as well in the oven.
Prep
15min
Cook
15min
Total
30min
Serves
4
Per Serving
2g
Net Carbs
35g
Protein
18g
Fat
320
Calories
1g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
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.
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
Method
-
Soak and prep. Soak wooden skewers in water. This stops them from catching fire!
-
Marinade magic. Whisk the oil, garlic, paprika, oregano, lemon, salt, and pepper in a large bowl.
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Coat the meat. Toss the pork cubes in the marinade. Give it at least 30 minutes — the longer, the better.
-
Assemble skewers. Thread pork, pepper, and onion onto your skewers. Don’t pack them too tightly, or they won’t cook evenly.
-
Grill or bake. Cook on a hot BBQ or in a 200°C oven for about 15 minutes, turning occasionally.
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Rest. Give them 5 minutes to rest before eating. This keeps the pork tender and juicy.
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.