Grilled Pork and Potato Kebab

This dish is going to be one of your summer staples. Lean pork marinated in a tangy, almost teriyaki flavored sauce, mixed with the smoke from the grill and just the slightest hint of rosemary.
By Abby Himes

Grilled Pork and Potato Kebab

The smoky smell from the grill fills the fresh, night air. The colors of the setting sun are reflecting off the bridge and the water has calmed to a gentle lap. A chorus of frogs sings out from the reeds further down the river, everything is winding down from the busy day. It’s finally warm enough to sit outside with a glass of wine, listening to the cracks of the meat cooking on the grill, and talk about the day.

This dish is going to be one of our summer staples. Lean pork marinated in a tangy, almost teriyaki flavored sauce, mixed with the smoke from the grill and just the slightest hint of rosemary. I’m in love.

Grilled Pork and Potato Kebab
 
Prep Time
Cook Time
Total Time
 
This dish is going to be one of your summer staples. Lean pork marinated in a tangy, almost teriyaki flavored sauce, mixed with the smoke from the grill and just the slightest hint of rosemary.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 2 thick-cut, boneless pork chops, cut into bite sized pieces
  • ¼ cup soy sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons worcestershire sauce
  • 1 bunch of fresh parsley, chopped + stems removed
  • 1 teaspoon dijon mustard
  • 1 teaspoon black pepper
  • 1 teaspoon chopped garlic
  • 6 new red potatoes
  • rosemary sprigs
Instructions
  1. In a large ziplock bag add the soy sauce, olive oil, red wine vinegar, lemon juice, worcestershire sauce, parsley, mustard, black pepper, garlic and pork chop pieces. Shake well and refrigerate for at least an hour, turning over often.
  2. Fill a large pot with water and bring to a boil. Cut the new potatoes in half and cook until just fork tender. Drain the water and let the potatoes cool off a bit.
  3. Fire up the grill to 350 degrees F. Using metal skewers, alternate pork and potato about 4 pieces of pork, 3 of potato per skewer (if you have room). Lay the skewers on the grill and rest a rosemary sprig on top. Close the lid, and grill for about 6-7 minutes on each side basting with the leftover marinade when you flip them over ...if you're like me and prefer them well done go for more of 8 minutes.
  4. Discard the marinade, and serve with extra veggies, rice, or just as is. Enjoy!

Abby Himes

Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.

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