Most kebabs use the same boring marinade. This one does not. Soy sauce, olive oil, honey, rice vinegar, garlic, ginger, and dried rosemary. The combination sounds odd until you taste it: sweet, salty, tangy, and herbal. Thick-cut boneless pork chops cut into bite-sized pieces, marinated for at least thirty minutes, threaded onto skewers with halved baby potatoes, and grilled for ten to fifteen minutes.
The pork and potatoes go on the same skewer, which means one grill, one turning schedule, one plate. The potatoes need to be halved so they cook through in the same time as the pork. Salt, pepper, and the marinade do the rest. This is the one I pull out every time the grill comes on.
Tips for Making Pork and Potato Kebabs
Marinate for at least thirty minutes
The longer the better. Overnight in the fridge gives the soy sauce and ginger time to penetrate the pork. Thirty minutes is the minimum for flavour. 
Cut the pork into even, bite-sized pieces. Uneven pieces cook at different rates and you end up with some dry and some undercooked.
Halve the baby potatoes
Whole baby potatoes take too long on the grill. Halving them exposes more surface to the heat and they cook through in the same ten to fifteen minutes as the pork.
You can par-boil them for five minutes first if you want a softer interior. This is optional but reduces grill time.
Grilled Pork and Potato Kebab
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Savor the flavors of summer with these grilled pork and potato kebabs, featuring lean pork marinated in a tangy, teriyaki-like sauce, grilled to perfection with a hint of rosemary.
Ingredients
- 2 thick-cut, boneless pork chops, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon dried rosemary
- 1 pound baby potatoes, halved
- Salt and pepper to taste
Instructions
- In a bowl, combine soy sauce, olive oil, honey, rice vinegar, garlic, ginger, and rosemary to make the marinade.
- Add pork pieces to the marinade and let it sit for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Thread pork and potato pieces onto skewers, alternating between the two.
- Season with salt and pepper.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the pork is cooked through and potatoes are tender.
- Serve hot.
Notes
For best flavor, marinate the pork overnight. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Serve with a fresh salad and a glass of chilled white wine for a complete summer meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use chicken instead?
Yes. Boneless, skinless chicken thighs work well in this marinade. Cut into similar bite-sized pieces. Cooking time is about the same.
What is the best way to prevent sticking?
Oil the grill grates before placing the skewers. If using wooden skewers, soak them in water for thirty minutes to prevent burning.
What should I serve these with?
Rice, a green salad, or flatbread. The marinade is flavourful enough that the sides can be simple.
