Grilled Marinated Pork Skewers with Homemade Aioli
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.