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Grilled Marinated Pork Skewers with Homemade Aioli

Tender grilled pork skewers marinated with garlic, smoked paprika, lemon, and honey, then served with a creamy homemade garlic aioli. An easy, flavourful summer dinner that's perfect for grilling season.
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 1 hour 22 minutes
Course Main Course
Cuisine American/Canadian
Servings 4
Calories 473 kcal

Ingredients
  

Pork Skewers

  • 1 lb 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

Homemade Aioli

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

Instructions
 

  • Whisk together the olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, oregano, black pepper, and salt.
  • Add the pork and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  • If using wooden skewers, soak them in water for about 30 minutes before grilling.

Aioli Preparation

  • Meanwhile, prepare the aioli. Whisk the pasteurized egg yolk and Dijon mustard together until smooth.
  • Whisking constantly, add the oil a few drops at a time. Once the mixture begins to thicken, gradually add the remaining oil in a thin, steady stream.
  • Stir in the lemon juice and garlic and season with salt. If needed, whisk in a teaspoon of water or additional lemon juice to thin the aioli. Cover and refrigerate for 15–30 minutes.

Grilling the pork

  • Preheat the grill to medium-high heat.
  • Thread the marinated pork onto the skewers, leaving a little space between the pieces. Discard the used marinade.
  • Grill for 10–12 minutes, turning occasionally, until the pork reaches an internal temperature of 145°F (63°C).
  • Let the pork rest for at least 3 minutes before serving.
  • Serve the pork skewers hot with the chilled homemade aioli and your favourite summer side dishes.

Notes

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.

Nutrition

Calories: 473kcalCarbohydrates: 7gProtein: 25gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 98mgSodium: 862mgPotassium: 504mgFiber: 1gSugar: 5gVitamin A: 292IUVitamin C: 2mgCalcium: 27mgIron: 2mg
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