Cozy Grilled Marinated Pork Skewers with Homemade Aioli Recipe, Made Simple
There’s something about grilled pork skewers that just feels like the heart of a weekend gathering. I love how the meat crisps up just right on the edges, locking in juicy, flavorful bites that sing with every chew. When you pair those golden, toasty morsels with luscious homemade aioli, it’s a match made in kitchen heaven.
Whether you’re firing up the grill for friends or just craving a satisfying dinner, this Grilled Marinated Pork Skewers with Homemade Aioli Recipe is straightforward, approachable, and full of layers of smoky, sweet, and tangy goodness. I find the marinade not only tenderizes the pork but also builds flavor that surprises and delights.
Keep reading, and I’ll walk you through every step, so you can enjoy skewers that turn out beautifully every time, no stress involved.
What Makes This Recipe Special
- Balanced flavors: Sweet honey and smoky paprika blend perfectly with tangy lemon in the marinade.
- Friendly technique: Simple steps designed for home cooks to succeed without fuss.
- Easy to personalize: You can swap shoulder for tenderloin or add herbs you love.
- Make-ahead smart: Marinade and aioli can both be prepped early, making dinner a breeze.
Ingredient Lowdown
- Pork (shoulder or tenderloin): Shoulder offers juicy richness; tenderloin keeps it lean and tender.
- Olive oil: Brings silkiness to the marinade and helps create that crisp sear.
- Soy sauce: Adds umami depth and salty balance to the glaze.
- Lemon juice: Brightens flavors and tenderizes the pork.
- Honey: Offers just a touch of sweet caramelization on the grill.
- Garlic: Freshly minced for aromatic punch.
- Smoked paprika: Imparts a gentle smoky warmth without needing a smoker.
- Dried oregano: For earthy herbal notes that complement the meat.
- Black pepper & salt: Keep it balanced and enhance all flavors.
- Wooden or metal skewers: If wooden, soak first to avoid burning on the grill.
- Egg yolk & Dijon mustard (for aioli): Create a creamy, tangy base.
- Olive oil (or a mix): Slow drizzled in to emulsify the aioli smoothly.
- Extra garlic and lemon juice for aioli: Give it that punch and freshness.
Set Up for Success
Before you get starting, make sure you have everything prepped: cube the pork evenly so it cooks uniformly, mince garlic fresh for best flavor, and soak your wooden skewers if you’re using those. Have your grill cleaned and preheated to medium-high—this gives you that perfect sear without drying the pork out.
Tools & Kitchen Gear
Helpful tools that make this Grilled Marinated Pork Skewers with Homemade Aioli Recipe smooth from start to finish—plus optional extras for efficiency and precision.
- Large mixing bowl—essential for marinating evenly.
- Whisk and medium bowl for making the aioli.
- Grill or grill pan preheated to medium-high heat.
- Sharp knife for consistent pork cubes.
- Wooden skewers, soaked beforehand, or metal skewers for easy grilling.
- Small spatula or tongs to turn skewers carefully.
- Instant-read thermometer (optional) to check doneness precisely.
Step-by-Step: Grilled Marinated Pork Skewers with Homemade Aioli Recipe
- Mix the marinade: In your bowl, whisk olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, salt, and pepper together. I love how this combo smells already—smoky, bright, and a little sweet.
- Marinate the pork: Add pork cubes, toss gently to coat each piece. Cover and refrigerate for at least 1 hour, or better yet, overnight. This step is where the magic happens: the flavors soak in and meat tenderizes beautifully.
- Prep the skewers: If wooden, soak for 30 minutes. Then thread pork evenly onto skewers. Try not to pack too tightly so heat circulates well, giving you juicy results.
- Heat your grill: Preheat to medium-high. You want it hot enough to get a nice sear, but not so hot that the pork chars before it cooks through.
- Grill the skewers: Place skewers on the grill and cook for 10–12 minutes total, turning every 3 minutes or so. You’ll see a crisp golden brown crust develop, and the pork inside should be tender and cooked to safe 145°F (63°C).
- Make the aioli: While the pork grills, whisk egg yolk and Dijon until smooth. Slowly drizzle in oil, starting drop by drop, whisking vigorously until creamy and thick like mayo. Stir in lemon juice, garlic, and salt. Refrigerate to let those flavors meld.
Chef’s Notes & Success Tips
For the best texture, aim for uniformly sized pork cubes. This ensures they cook evenly without drying out. Don’t rush turning the skewers—letting them sit undisturbed for a few minutes encourages that toasty, caramelized crust we crave.
When making aioli, patience is key. Add your oil slowly and whisk constantly—this helps prevent it from breaking. If it’s too thick, a teaspoon of water or lemon juice thins it perfectly without losing creaminess.
Lastly, if you’re using wooden skewers, soaking them is a small step that pays huge dividends by keeping your grill safe and the presentation clean.
Flavor Twists for Grilled Marinated Pork Skewers with Homemade Aioli Recipe
- Add chili flakes or fresh chopped chilies to the marinade for a bit of playful heat.
- Swap oregano for fresh rosemary or thyme for a piney, earthy note that pairs beautifully with pork.
- Try swapping honey for maple syrup or agave nectar to tweak the sweetness profile.
- Incorporate a splash of smoked chipotle in adobo sauce to deepen the smoky flavor beyond paprika.
- Mix fresh herbs like parsley or cilantro into the aioli for a fresh finish that brightens each bite.
- Use lemon zest in both marinade and aioli for an extra citrus punch that elevates the whole dish.
Storage & Make-Ahead Tips
- Marinade ahead: You can marinate pork up to 24 hours in advance to deepen flavor.
- Aioli: Store in a sealed container in the fridge for up to 3 days; whisk before serving.
- Cooked skewers: Refrigerate leftovers in airtight containers for 2–3 days.
- Freezing: You can freeze raw marinated pork cubes (off skewers) for 1 month; thaw before threading and grilling.
- Reheating: Gently warm grilled skewers in a low oven to maintain juiciness without drying.
Grilled Marinated Pork Skewers with Homemade Aioli Recipe FAQs
- Can I use other cuts of pork? Absolutely. Pork shoulder offers more fat for juiciness, while tenderloin keeps it leaner and more delicate. Both work beautifully.
- Is it safe to use raw egg in aioli? If you’re concerned, use pasteurized eggs or try a store-bought mayo as a base to mix in garlic and lemon.
- How do I know when the pork is done? Look for an internal temp of 145°F (63°C) and a nice golden crust. Juices should run clear.
- Can I grill these indoors? Yes! A grill pan or cast iron skillet over medium-high heat does the trick well.
- What should I serve with these skewers? I love crisp radishes, simple green salads, grilled veggies, or crispy fries alongside the aioli for dipping.
Grilled Marinated Pork Skewers with Homemade Aioli Recipe
Delicious and juicy grilled marinated pork skewers served hot with a creamy homemade aioli sauce. This recipe features tender pork cubes marinated in a flavorful blend of olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, salt, and pepper, then grilled to perfection. The accompanying homemade aioli is a smooth and garlicky sauce made from egg yolk, Dijon mustard, olive oil, and lemon juice that beautifully complements the smoky pork skewers. Perfect for barbecue parties, casual dinners, or summer gatherings.
- Prep Time: 15 minutes plus 1 hour marinating (preferably overnight)
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes (including marinating; less if marinating time is shorter)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
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 garlic clove, finely minced or grated
- Salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, dried oregano, salt, and black pepper. Mix well to create the marinade.
- Marinate the pork: Add the pork cubes to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Prepare skewers: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning on the grill.
- Thread the pork: Remove the pork from the marinade and thread the cubes onto the skewers evenly.
- Preheat the grill: Heat the grill to medium-high heat to get it ready for cooking the skewers.
- Grill the skewers: Place the pork skewers on the grill and cook for 10–12 minutes, turning occasionally to ensure even browning. The pork should be golden brown and cooked through.
- Serve the pork skewers: Remove from the grill and serve hot, accompanied by fresh vegetables such as crunchy radishes and your favorite sides or dipping sauces.
- Make the aioli base: In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth and creamy.
- Emulsify the oil: While whisking continuously, slowly drizzle in the oil, starting drop by drop. Once the mixture begins to thicken, continue adding the oil in a thin, steady stream, whisking constantly until it reaches a thick, mayonnaise-like consistency.
- Finish the aioli: Stir in lemon juice and minced garlic, then season with salt to taste. If the aioli is too thick, thin it with a teaspoon of water or additional lemon juice.
- Rest the aioli: Let the aioli chill in the refrigerator for 15–30 minutes to let the flavors meld before serving.
Notes
- Soaking wooden skewers prevents them from burning during grilling.
- Marinating the pork overnight enhances the flavor and tenderness.
- Use a mix of olive and neutral oil for a lighter aioli flavor if preferred.
- Ensure the grill is at medium-high heat for even cooking without drying out the meat.
- Avoid whisking the aioli too quickly or adding oil too fast to prevent it from breaking.
- Serve the pork skewers immediately after grilling for the best taste and texture.
- The aioli pairs well with fries, grilled vegetables, seafood, or sandwiches.
