Grilled Marinated Pork Skewers with Homemade Aioli

These Grilled Marinated Pork Skewers are an easy way to turn a pound of pork into a flavour-packed summer meal. The pork is marinated in a simple mixture of olive oil, soy sauce, lemon, honey, garlic, smoked paprika, and oregano before being threaded onto skewers and cooked on the grill.

Serve the skewers with homemade garlic aioli for dipping and add some fresh vegetables or a simple summer side dish to round out the meal. They’re easy enough for a weeknight dinner but also a great choice when you’re entertaining outdoors.

We love taking dinner outside when the weather cooperates. If you’re looking for another flavourful option for the barbecue, try our Grilled Lime-Marinated Flat Iron Steak.

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Why You’ll Love This Recipe

There’s a lot to love about these simple pork skewers:

• Easy prep: The marinade comes together in just a few minutes.
• Full of flavour: Garlic, smoked paprika, oregano, lemon, and honey give the pork a savoury, slightly smoky flavour with just a hint of sweetness.
• Great for summer: Everything cooks quickly on the grill, so there’s no need to heat up the kitchen.
• Make-ahead friendly: Marinate the pork earlier in the day or the night before so most of the work is already done at dinnertime.
• That homemade aioli: The creamy garlic dipping sauce makes a delicious finishing touch.

Ingredients

For the Grilled Marinated Pork Skewers

• 1 lb (500 g) pork tenderloin, cut into approximately 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• Wooden or metal skewers

For the Homemade Aioli

• 1 pasteurized egg yolk
• 1 teaspoon Dijon mustard
• 1 cup (240 ml) oil (olive oil or a combination of mild olive oil and neutral oil)
• 1 teaspoon lemon juice, plus more as needed
• 1 garlic clove, finely minced or grated
• Salt, to taste
• Water, if needed to adjust consistency

Ingredient Notes

Pork: Pork tenderloin works especially well for these skewers because it cooks quickly and stays tender. Try to cut the pieces into roughly equal-sized cubes so they cook at the same rate.

Soy sauce: Soy sauce adds plenty of savoury flavour to the marinade. If you use a particularly salty soy sauce, you can reduce or omit the additional salt.

Honey: Just a tablespoon balances the salty and acidic ingredients and helps the pork develop a lovely colour on the grill. Because honey can burn over very high heat, keep an eye on the skewers as they cook.

Smoked paprika: This gives the pork an extra smoky flavour that works particularly well with grilling. Regular paprika can be substituted if that’s what you have on hand.

Oil for the aioli: Using only a robust extra-virgin olive oil can result in a strong or slightly bitter aioli. A mild olive oil or combination of olive and neutral oil gives the sauce a more balanced flavour.

Egg yolk: Since traditional homemade aioli isn’t cooked, use a pasteurized egg yolk to reduce the food-safety risk associated with consuming raw egg.

How to Make Grilled Pork Skewers

1. Make the Marinade

In a large bowl, whisk together the olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, black pepper, and salt.

2. Marinate the Pork

Add the cubed pork to the bowl and toss until every piece is well coated.

Cover and refrigerate for at least 1 hour. For even more flavour, you can leave the pork in the marinade for several hours or overnight.

3. Prepare the Skewers

If you’re using wooden skewers, soak them in water for about 30 minutes before grilling.

Thread the marinated pork onto the skewers, leaving a little room between the pieces to help them cook evenly.

Discard any marinade that has been in contact with the raw pork.

Skewers are such an easy way to change up dinner on the grill. Our Tortellini and Chicken Skewers are another fun option and make a great addition to a summer cookout.

4. Grill

Preheat the grill to medium-high heat.

Place the skewers on the grill and cook for approximately 10–12 minutes, turning occasionally so the pork browns on all sides.

Cook until the pork reaches a safe internal temperature of 145°F (63°C), measured in the thickest pieces with an instant-read thermometer. Let the pork rest for at least 3 minutes before serving.

For extra peace of mind, you can check the Government of Canada’s guidelines for safe internal cooking temperatures when preparing pork and other meats.

How to Make Homemade Aioli

While the pork is marinating, you can prepare the aioli.

Place the pasteurized egg yolk and Dijon mustard in a medium bowl and whisk until smooth.

While whisking continuously, begin adding the oil very slowly—a few drops at a time at first. Once the mixture begins to emulsify and thicken, you can add the remaining oil in a very thin, steady stream while continuing to whisk.

Stir in the lemon juice and garlic. Season with salt to taste.

If the aioli is thicker than you prefer, whisk in a teaspoon of water or additional lemon juice. Add a little more as needed until it reaches your preferred consistency.

Cover and refrigerate the aioli for 15–30 minutes before serving to allow the flavours to develop.

Tips for the Best Pork Skewers

Cut the pork into pieces that are as uniform as possible. If some pieces are significantly larger than others, you’ll end up with smaller pieces becoming overcooked while you wait for the larger ones to finish.

Don’t crowd the pork too tightly on the skewers. Leaving a small amount of space between the pieces allows the heat to circulate around them.

Because the marinade contains honey, watch for flare-ups and excessive charring. Medium-high heat is plenty.

Most importantly, use an instant-read thermometer rather than judging doneness by colour alone. Pork can still have a slight blush of pink in the centre when it has reached a safe internal temperature.

What to Serve with Grilled Pork Skewers

These pork skewers are versatile enough to go with all kinds of summer sides. Try serving them with:

• Grilled or roasted vegetables
• A crisp green salad
• Coleslaw
• Mexican elotes
• Potato salad
• Rice or couscous
• Grilled flatbread or pita
• Fresh vegetables such as radishes, cucumber, and bell peppers

Set out the homemade aioli alongside the skewers for dipping.

Make-Ahead Tips

You can cut the pork and prepare the marinade ahead of time, then refrigerate the pork in the marinade until you’re ready to assemble and grill the skewers.

The aioli can also be prepared ahead and kept refrigerated in a covered container. Because it contains raw egg yolk, keep it properly chilled and don’t leave it sitting out during a long summer meal.

Storage and Reheating

Remove leftover pork from the skewers and store it in an airtight container in the refrigerator for up to 3–4 days.

Reheat the pork gently so it doesn’t dry out. You can warm it briefly in a skillet over medium-low heat or in the microwave.

Store the homemade aioli separately in a covered container in the refrigerator and use it within a few days. If it has been sitting at room temperature for an extended period, discard it rather than returning it to the refrigerator.

If grilling season is in full swing at your house, be sure to try our Grilled Blue Cheese Burgers with Avocado, too. They’re another easy option for backyard dinners and summer get-togethers.

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