German Style Grilled Pork Kebab
Take your grilling game to the next level with these German Style Grilled Pork Kebabs—an irresistible mix of tender, marinated pork shoulder and vibrant vegetables charred to perfection. This recipe highlights a flavorful marinade infused with garlic, Dijon mustard, smoked paprika, and a hint of caraway seeds, giving the kebabs a distinctly German flair. Alternating chunks of onion, red bell pepper, and yellow bell pepper add a burst of color and sweetness, making each skewer as visually appealing as it is delicious. Ideal for BBQs or weeknight dinners, these kebabs are ready in just 15 minutes of grill time and pair beautifully with traditional sides like potato salad or sauerkraut. Garnished with fresh parsley, these skewers deliver the perfect balance of smoky, tangy, and savory—ideal for your next outdoor feast!
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Recipe Information
Ingredients
- 500 grams pork shoulder (cubed into 1-inch pieces)
- 1 large yellow onion (sliced into chunks)
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large yellow bell pepper (cut into 1-inch pieces)
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 3 cloves garlic cloves (minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground caraway seeds
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley (chopped, for garnish)
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large mixing bowl, combine the olive oil, white wine vinegar, minced garlic, Dijon mustard, honey, smoked paprika, caraway seeds, ground black pepper, and salt to form the marinade.
Add the cubed pork shoulder to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or up to overnight for maximum flavor.
Once marinated, remove the pork from the fridge and let it come to room temperature (about 20 minutes).
Preheat your grill to medium-high heat.
Thread the marinated pork, onion chunks, red bell pepper, and yellow bell pepper alternately onto the skewers. Leave a small gap between each piece to allow for even cooking.
Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally to ensure even charring on all sides. The pork should be cooked through and reach an internal temperature of 145°F (63°C).
Once cooked, remove the skewers from the grill and let them rest for 3-5 minutes.
Garnish the kebabs with fresh chopped parsley before serving.
Serve hot with your favorite side dishes, such as potato salad, crusty bread, or sauerkraut for an authentic German touch.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.9 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
