Nickel Allergy Friendly Classic Pork Kebabs

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Classic Pork Kebabs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
3 tbsp olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
1 ½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp smoked paprika
1 tsp kosher salt
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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!