Low Sodium Classic Pork Kebabs

Total time1 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade and pork

2 lbs boneless pork shoulder, cut into 1 ½-inch cubes
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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3 tbsp olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
1 ½ tsp dried oregano
1 tsp smoked paprika
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the skewers

1 large red bell pepper, cut into 1 ½-inch pieces
1 large yellow onion, cut into 1 ½-inch wedges
1 tbsp olive oil

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the 3 tbsp olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper until combined. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
2
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent scorching. Preheat a grill or grill pan to high heat (450–500°F / 230–260°C).

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