Instructions
- Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the grill for direct cooking over high heat (500° to 550°F) .
- Prepare the grill for cooking over high heat (550°F) .
- Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers.
- Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
- Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloin cubes registers 145°F (or your preferred doneness), , 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
- Brush the cooking grates clean. Grill the skewers over high heat, with the lid closed, until the thickest part of the pork tenderloin cubes registers 145°F (or your preferred doneness), , 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
Marinade
Special Equipment
- metal or bamboo skewers
Take your grill anywhere
Fire up your grill
