Oregano Lemon Pork Kebabs
Fire up the grill for these vibrant and flavorful Oregano Lemon Pork Kebabs, a Mediterranean-inspired dish that's as irresistible as it is easy to make! Tender, juicy cubes of pork shoulder are marinated in a zesty blend of fresh lemon juice, fragrant oregano, and minced garlic, creating a deliciously tangy and herbaceous profile that pairs perfectly with charred bell peppers and sweet red onions. Skewered and grilled to perfection, these kebabs boast a smoky, caramelized finish while remaining wonderfully succulent on the inside. Perfect for summer cookouts or weeknight dinners, these skewers can be served with warm pita, fluffy rice, or a crisp salad for a complete and satisfying meal. Quick to prepare and bursting with bright, fresh flavors, this recipe will transport your taste buds straight to the sunny Mediterranean!
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Recipe Information
Ingredients
- 1.5 lbs pork shoulder (or pork loin, diced)
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 3 cloves garlic cloves (minced)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
- 1 bell pepper (any color, diced into 1-inch pieces)
- 1 red onion (diced into 1-inch pieces)
- 6 wooden skewers (soaked in water for 30 minutes)
Instructions
Dice the pork shoulder into 1-inch cubes and set aside.
In a large mixing bowl, combine the lemon juice, lemon zest, olive oil, dried oregano, minced garlic, salt, black pepper, and red pepper flakes (if using). Whisk together until the marinade is well emulsified.
Add the cubed pork pieces to the marinade. Toss until fully coated. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to infuse.
While the pork marinates, dice the bell pepper and red onion into 1-inch pieces. Set aside.
If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
Preheat your grill or broiler to medium-high heat.
Assemble the kebabs by threading the marinated pork, bell pepper, and red onion onto the skewers, alternating between the pork and vegetables.
Grill or broil the kebabs for 12 to 15 minutes, turning occasionally to ensure even cooking, until the pork is cooked through and slightly charred on the edges (internal temperature should reach 145°F).
Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Serve warm with rice, pita bread, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2726 mg | 58% | |
*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.
