Mold Detox Friendly Classic Pork Kebabs
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Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lbs boneless pork shoulder, cut into 1 ½-inch cubes
- 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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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