Rosemary Grilled Pork Skewers marinated in lemon juice, garlic, and rosemary; then skewered with fresh vegetables and grilled.
Today is Food on a Stick Day. I know, there's a day for everything these days! And since the weather is starting to warm up a bit, I thought I'd share these Rosemary Grilled Pork Skewers.
They're so easy to make, are healthy and loaded with fresh, aromatic flavors like lemon, garlic and rosemary.
How do you make Rosemary Grilled Pork Skewers?
For this recipe you'll need boneless center cut pork loin, white vinegar, EVOO, lemon zest and juice, garlic, fresh rosemary, Kosher salt, black pepper and your choice of vegetables.
I used baby Portobello mushrooms, zucchini, onion and Roma tomatoes; however, peppers, eggplant or yellow squash can be added as well.
Start by combining the vinegar, oil, lemon zest and juice, garlic, rosemary, salt and pepper in a bowl and whisk together.
Cut the pork into 2-inch pieces; then add to a resealable plastic bag along with the vinegar mixture and refrigerate for 2 hours.
Remove the pork from the refrigerator; then assemble skewers by alternating 3-4 pieces of pork and vegetables of your choice per skewer. If you're using wooden skewers, soak them in water for 30 minutes prior to threading so they don't burn when grilling.
Preheat the grill to high, add the skewers; then cook 8-10 minutes or until the pork is done to a minimum temperature of 145 degrees F; turning halfway through cooking.
We love making skewers because they're individually portioned with just enough meat and vegetables. Some of our other favorites include Greek Beef Skewers, Lemon Yogurt and Basil Chicken Skewers, and these Dijon Maple Grilled Shrimp Skewers.
Then we like to serve ours over rice or with a tossed salad to round out our meal. These Rosemary Grilled Pork Skewers are delicious and so tender; not to mention they're gluten and dairy free, Keto diet and Whole30 friendly. ~Enjoy!
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Rosemary Grilled Pork Skewers
Ingredients
- 1 ½ pounds center cut boneless pork loin
- ¼ cup white vinegar
- ¼ cup Extra Virgin Olive Oil
- 1 lemon, zest and juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups large diced vegetables (I used baby portobello mushrooms, zucchini, onion and Roma tomatoes)
- 8 skewers
Instructions
- Start by combining the vinegar, oil, lemon zest and juice, garlic, rosemary, salt and pepper in a bowl and whisk together.
- Cut the pork into 2-inch pieces; then add to a resealable plastic bag along with the vinegar mixture and refrigerate for 2 hours.
- Remove the pork from the refrigerator; then assemble skewers by alternating 3-4 pieces of pork and vegetables of your choice per skewer.(If you're using wooden skewers, soak them in water for 30 minutes prior to threading so they don't burn when grilling).
- Preheat the grill to high, add the skewers; then cook 8-10 minutes or until the pork is done to a minimum temperature of 145 degrees F; turning halfway through cooking.
Notes
Nutrition
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Courtney Lee says
Recipe looks awesome! So glad I found you through That Suburban Momma! =) Can't wait to try it!
Carrie's Experimental Kitchen says
Thank you Courtney Lee, I'm glad you found me too. Enjoy!