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Garlic and Herb Pork Skewers — recipe

Recipes

BBQ

Everyday BBQ

Garlic and Herb Pork Skewers

Cubes of pork marinated in a simple garlic and herb mixture, threaded onto skewers and grilled over direct heat for a fast, flavourful main.

Prep: 20 minCook: 15 min4 servingsMedium

Serves:

4

Ingredients

finely chopped

chopped

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smokeandsoil.com/recipes/garlic-and-herb-pork-skewers

Garlic and Herb Pork Skewers

by L Field

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

600 gPork Shoulder

3Garlicfinely chopped

1 tbspThymechopped

2 tbspOlive Oil

1 tspSalt

Black Pepper

Method

Health Notes

Pork is a good source of protein. Using a lean cut like shoulder and trimming excess fat keeps it a healthy choice.

Notes

Soaking wooden skewers prevents them from burning.
A two-zone fire is essential for managing flare-ups and cooking evenly.

Seasonal Variations

Use lamb or chicken instead of pork.
Add chunks of bell pepper and red onion to the skewers.

Nutrition (per serving, estimate)

350

kcal

40g

protein

2g

carbs

20g

fat

Values are estimates and vary with portion size and preparation.

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Quick Reference

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyWeeknightSpringSummerSkewers

Equipment

grill

Gas BBQ

A gas BBQ is the go-to for anyone who values speed, control, and consistency in their outdoor cooking. It fits perfectly with the Smoke & Soil ethos by allowing you to focus on clean, whole-food cooking without fuss. While it lacks the natural smoky flavour of charcoal, you can easily add depth with a smoker box filled with wood chips. This means you can have the best of both worlds: quick, reliable heat and subtle smoke notes that complement your homegrown or seasonal ingredients. Using a gas BBQ well means understanding its strengths and limitations. Preheating with the lid closed for 10 to 15 minutes is essential to achieve that proper searing heat which locks in juices and creates flavourful crusts. Medium heat settings give you more control than blasting everything on high, reducing the risk of burnt food and flare-ups. This approach encourages thoughtful cooking rather than rushed charring, aligning with the brand’s no-nonsense, quality-first approach. Practicality is key with a gas BBQ. It’s perfect for fast weeknight meals or when you want consistent results without the unpredictability of charcoal. You can experiment with indirect heat zones for slow cooking or use direct heat for quick searing. The simplicity of adjusting temperature on the fly means you spend less time managing the fire and more time enjoying the food and company. This reliability makes it a valuable tool for anyone serious about everyday BBQ that respects ingredients and flavour.

tool

Metal Skewers

Metal skewers are an essential tool for anyone serious about fire cooking and BBQ. Their flat design is not just a detail but a functional necessity that prevents food from spinning as you turn them. This means even cooking and better control over the char and caramelisation on each piece. At Smoke & Soil, we believe in tools that enhance the cooking process without fuss or gimmicks, and metal skewers fit perfectly into that ethos. They allow you to cook homegrown, seasonal ingredients with precision and respect for the food’s natural flavours. Using metal skewers aligns with our focus on clean, whole-food cooking over fire. Unlike disposable wooden skewers, metal ones are reusable, durable, and environmentally friendly. They conduct heat, helping to cook food from the inside out, which is especially useful for denser vegetables and thicker cuts of meat. When using them, it is important to space out your ingredients to ensure heat circulates properly, avoiding the common mistake of overcrowding. This simple practice leads to better texture and flavour development. Practical advice for using metal skewers includes oiling them lightly before threading your food. This prevents sticking and tearing, especially with delicate vegetables or marinated items. Keep in mind that mixing ingredients with very different cooking times on the same skewer can lead to uneven results. Instead, group similar items together. After cooking, allow your skewers to cool before cleaning to maintain their longevity. With proper care, metal skewers become a reliable companion for everyday BBQ and elevate your fire-cooking experience.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Chimney Starter

A chimney starter is one of the simplest yet most effective tools for reliably lighting charcoal. It fits perfectly with the Smoke & Soil ethos by enabling clean, whole-food cooking over fire without the fuss of chemical starters or unreliable lighting methods. The chimney starter uses natural airflow and the heat of the firelighters beneath to ignite charcoal evenly and quickly. This means your coals are ready to cook on in around 15 to 20 minutes, giving you a consistent base of heat for your BBQ or fire-cooking session. Using a chimney starter also helps you control your fire better. Because you light your charcoal in a contained, vertical space, you avoid the uneven starts and wasted fuel common with other methods. This control means you can focus on the food and the cooking process rather than struggling to get your fire going. It also encourages a more sustainable approach by reducing the need for excessive firelighters or lighter fluid, aligning with our focus on clean, natural cooking. Practically, the chimney starter is straightforward to use but benefits from a few key habits. Always use it on a non-flammable surface such as concrete or the grill grate, as the base gets very hot. Do not rush the process by dumping the coals before they are fully lit; wait until you see flames licking over the top of the chimney. Half-filling the chimney is usually enough for direct grilling, so avoid overfilling which can lead to inconsistent heat. And finally, use enough firelighters underneath to get a strong, steady flame going quickly. Two sheets of newspaper or two natural firelighters are a good baseline.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Resting Meat Properly Two-Zone Setup Direct Heat Grilling Skewers and Kebabs Hot and Fast Fundamentals Marinades (Acid vs Dairy vs Enzymatic)

Written by

L Field

RecipesSauces & Rubs

Cider Vinegar and Mustard Dressing

A sharp, tangy dressing made with cider vinegar and wholegrain mustard, perfect for cutting through rich grilled meats.

10 min4 servingsEasy

prep

1
Marinate the Pork
In a bowl, combine the pork cubes with the chopped garlic, thyme, olive oil, salt, and a generous grinding of black pepper. Mix well to ensure the pork is evenly coated. Set aside to marinate for at least 15 minutes, or longer if you have the time.
15 min
2
Assemble the Skewers
Thread the marinated pork cubes onto your skewers. If using wooden skewers, make sure you have soaked them in water for at least 30 minutes to prevent them from burning on the grill.
3
Grill the Skewers
Place the skewers on the hot side of the grill. Cook for 10-15 minutes, turning every few minutes, until the pork is cooked through and nicely charred in places. The internal temperature should reach at least 63°C (145°F).
10 min
4
Rest and Serve
Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
5 min

Notes

Soaking wooden skewers prevents them from burning.
A two-zone fire is essential for managing flare-ups and cooking evenly.

Health Notes

Pork is a good source of protein. Using a lean cut like shoulder and trimming excess fat keeps it a healthy choice.

Seasonal Variations

Use lamb or chicken instead of pork.
Add chunks of bell pepper and red onion to the skewers.

Nutrition

Per serving (estimate)

350

kcal

40g

protein

2g

carbs

20g

fat

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