Pork Shish Kebab
Ingredients
- 1 lb. Pork butt
- 2 lbs. Spanish onions
- 2 tsp. Salt
- 1 tsp. Ground coriander
- 4 tbsp. Grapeseed oil
- 1 tsp. Ground black pepper
- ½ cup Water room temperature
Instructions
- Start by removing the sinewy membrane from the pork butt. Keep some fat.
- Cut the meat into 2-inch cubes. Slice the onions.
- In a large bowl combine pork cubes, onion slices, grapeseed oil, salt, pepper, coriander and water.
- Mash ingredients thoroughly to evenly coat pork cubes and onions with marinade.
- Seal and refrigerate for 6-12 hours. After refrigerating, place meat and onions on skewers.
- Grill over medium-high heat, turning occasionally for about 5 minutes or until the pork is cooked as desired.
Video Guide
Fun Fact:
Evidence of the prehistoric use of skewers was found at a 300,000-year-old site in Germany, where a stick with a burnt tip was found to cook meat over a fire. Also, excavations of a Minoan settlement in the Mediterranean region found an exquisitely carved barbecue apparatus that dates to the 17th century BC.