Nothing beats grilled pork skewers when you want something bold and easy.

Hot grill, simple marinade, and a quick homemade aioli that gets swiped up by everyone at your table.

This is straightforward, crowd-pleasing food. No fuss. No fancy tricks. Just juicy bites and good dipping sauce, ready in under an hour.

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Here’s how to make pork skewers everyone actually wants to eat—and the aioli that keeps them reaching for more.

Ingredients

For Grilled Marinated Pork Skewers

1 lb pork (shoulder or tenderloin), cut into cubes
Go for shoulder if you crave richer flavor—it’s got just enough fat to stay juicy on the grill. Tenderloin is leaner and cooks up quick, but watch it so it doesn’t dry out.
2 tbsp olive oil
Classic. This keeps the pork moist and helps the spices stick.
2 tbsp soy sauce
Adds salt and that deep, umami flavor that makes people swoon.
1 tbsp lemon juice
Brightens everything up and helps tenderize the pork.
1 tbsp honey
Brings a little sweetness, balances the soy and adds beautiful caramelization.
2 cloves garlic, minced
Raw garlic in the marinade is like music for your nose and tastebuds.
1 tsp smoked paprika
Don’t skip this. It gives smoke even if you’re grilling indoors.
1 tsp dried oregano
Earthy, herby, and a little nostalgic. If you have fresh, toss it in.
½ tsp black pepper
For a warm, gentle kick.
½ tsp salt
Just enough to tie the flavors together without overdoing the soy’s work.
Wooden or metal skewers
If you’re using wood, soak them so you don’t eat charcoal.

For Homemade Aioli

1 egg yolk
This is your thick, creamy base. If you’ve never made mayo from scratch, trust me, it’s a fun science project.
1 tsp Dijon mustard
Not only for flavor, but it helps your aioli come together.
1 cup olive oil (or half olive, half neutral oil)
Pure olive oil packs a punch, so I like to mellow it with something like canola or grapeseed.
1 tsp lemon juice
For tang and brightness.
1-2 garlic cloves, finely minced or grated
The difference between boring mayo and “wait, what IS that?”
Salt to taste
Don’t be shy—this is what makes everything else pop.

How to Make It

Step-by-Step: Preparing and Marinating the Pork

Cut your pork into cubes—somewhere between dice and “I can barely fit this bite in my mouth.” Aim for even sizes so everything cooks at the same rate.

Toss those cubes in a bowl with olive oil, soy, lemon, honey, garlic, smoked paprika, oregano, salt and pepper. When I say toss, I mean get in there—mix until every bit glistens.

Cover and chill in the fridge for at least an hour. If you can swing overnight, do it! Seriously—it only gets better.

In a rush? Thirty minutes works in a pinch, but don’t skip at least that little nap in the fridge. Busy folks: prepping in the morning and grilling at night makes you look like a mealtime rockstar.

If you’re using wooden skewers, soak them in water meanwhile. Give them at least half an hour. Trust me, burnt splinters in your dinner aren’t fun.

Making Homemade Aioli

Take a bowl and pop in your egg yolk and Dijon. Whisk until silky, then begin adding the oil very slowly.

Once it thickens (you’ll see), start pouring the oil in a thin stream, whisking without stopping.

When it looks and feels like thick mayo, add your lemon juice—the aioli will lighten slightly. Stir in the garlic and more salt.

Taste! If it’s too thick, thin with a touch of water or lemon.

Skewering and Grilling the Pork

Thread your pork cubes onto skewers. Don’t squeeze them too tight or crowd the skewer—leave a little room so the heat can touch every side. This means juicy centers and crispy outside.

Preheat your grill to medium-high. For gas, you want steady, even heat. For charcoal, wait until the coals are glowing and gray.

Lay the skewers down and don’t wander off! Grill for about 10 to 12 minutes, turning every two to three minutes. Look for those golden spots and tiny charred edges—that’s the flavor jackpot.

Press a cube gently with tongs. It should feel firm but not tough. If you have an instant-read thermometer (I love gadgets), aim for 145°F inside. Let them rest a couple minutes before serving.

Serving

Stack your pork skewers on a big platter, scatter with chopped parsley, or lemon wedges if you’re feeling extra. Pile on fresh veggies—radishes, cucumbers, even roasted peppers.

Spoon the aioli into a little bowl beside the meat (not on top, unless you want to risk the mayo melting into everything).

Pair it up with fries, grilled corn, or simple flatbreads. Leftovers? Chop the pork, wrap in a pita with aioli and extra veggies. They ARE a meal in and of themselves.

Grilled Marinated Pork Skewers with Homemade Aioli

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Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 1 30

Course Appetizer, Main Course

Ingredients

Grilled Marinated Pork Skewers

1 lb pork 500 g, shoulder or tenderloin, cut into cubes
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp honey
2 cloves garlic minced
1 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
Wooden or metal skewers

Homemade Aioli

1 egg yolk
1 tsp Dijon mustard
1 cup olive oil 240 ml or a mix of olive and neutral oil
1 tsp lemon juice
1-2 garlic cloves finely minced or grated
Salt to taste

Instructions

For the Homemade Aioli

In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth.
While whisking continuously, slowly drizzle in the oil, starting drop by drop. Once the mixture begins to thicken, pour in the oil in a thin, steady stream.
When the mixture reaches a thick, mayonnaise-like consistency, stir in lemon juice and vinegar (if using). Continue whisking.
Stir in the minced garlic and season with salt to taste.
If the aioli is too thick, thin it out with a teaspoon of water or lemon juice.
Let the aioli rest in the fridge for 15–30 minutes (or while the meat marinades) to develop its flavors.

For the Grilled Marinated Pork Skewers

In a large bowl, combine olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, salt, and black pepper.
Add the pork cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (preferably overnight).
Soak wooden skewers (if using): Soak them in water for 30 minutes to prevent burning.
Thread the marinated pork cubes onto the skewers.
Preheat the grill to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally, until the pork is golden brown and cooked through.
Serve hot with fresh vegetables, or other favorite side dishes, and the homemade aioli.

Keyword easy dinner, grilling recipes, pork recipes, summer recipes

Grilled Marinated Pork Skewers with Homemade Aioli