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.
