• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Zimmy's Nook

@zimmysnook

  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
  • FAQ
  • Navigation Menu: Social Icons

skewers

Grilled Pork Tenderloin Skewers

March 9, 2020 by zimmysnook 1 Comment

A close up of grilled pork and vegetable skewers.

Grilled Pork Tenderloin Skewers

Ontario Pork Tenderloin is a favourite in my kitchen. As meat protein goes, it’s very low in fat & calories, yet it’s so versatile & delicious.

Pork tenderloin works with flavours from all over the globe and the preparation options are endless. Roast it, bake it, poach it, stew it, braise it, broil it, sear it, grill it, smoke it, stir fry it, deep fry it… you name it, there’s a delicious way to cook pork tenderloin.

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins.

The first was a ‘dressed up’ recipe: Stuffed Pork Tenderloin in Tomato Sauce.

But, perhaps you’d prefer a ‘dressed down’ recipe… colourful, beautifully charred pork tenderloin skewers? As pleasing to the eye as they are to the palate. The marinade of lime juice, spices, cilantro and honey, develops big flavour in mere minutes and grills up, in just minutes more.

Prepped skewers on a tray ready for the grill.
Six colourful, meat and veggie skewers  on the grill.

What to serve with Pork Tenderloin Skewers

  • Flavoured rice & peas
  • Sprinkle with roughly chopped cilantro or parsley
  • Pico de Gallo or Salsa Picante
  • Flatbread or naan with hummus
Six colourful, grilled pork tenderloin skewers with veggies on wooden board. Served with rice and peas and salsa.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A close up of grilled pork and vegetable skewers.

Grilled Pork Tenderloin Skewers

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins. The first was a ‘dressed up’ recipe: Stuffed Pork Tenderloin in Tomato Sauce.
But, perhaps you’d prefer a ‘dressed down’ recipe… colourful, beautifully charred pork tenderloin skewers? As pleasing to the eye as they are to the palate. The marinade of lime juice, spices, cilantro and honey, develops big flavour in mere minutes and grills up, in just minutes more.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Marinating time 15 mins
Total Time 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 6 People

Equipment

  • 6 10-12” metal skewers (if using wood skewers, pre-soak in water for 1-2 hours).

Ingredients
  

  • 2 1-pound Ontario Pork Tenderloins silver skin removed, cut into 36 x 1“ cubes
  • 4 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 tbsp BBQ spice use your favourite for pork
  • 1 large garlic clove peeled and minced
  • 4 tbsp finely chopped cilantro or parsley
  • 1 large red bell pepper chopped into 12 x 1“ squares
  • 1 large green bell pepper chopped into 12 x 1“ squares
  • 1 large orange bell pepper chopped into 12 x 1“ squares
  • 1 red onion peeled and chopped into 12-24 x 1“ squares
  • 2 tbsp cooking oil

Instructions
 

  • Mix the olive oil, salt, pepper, lime juice, honey, BBQ spice, garlic and cilantro.
  • Place the pork cubes in a bowl, toss with olive oil mixture and allow to marinate for 15 minutes.
  • Preheat the grill on high heat and rub grill grates with cooking oil (the honey in the marinade will cause the skewers to stick a little).
  • Prepare each skewer by alternating 6 pieces of marinated pork with 2 pieces each of red, orange & green peppers and 2-4 pieces of red onion. Place the skewers on a tray and pour of any remaining marinade to coat the vegetables.
  • Place the skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through (internal temperature of 145°F).

Notes

Suggested Serving:
  • Flavoured rice & peas
  • Roughly chopped cilantro or parsley
  • Pico de Gallo or Salsa Picante
  • Flatbread/naan naan with hummus
Keyword grilled pork, pork recipes, pork tenderloin recipes, pork tenderloin skewers
Tried this recipe?Let us know how it was!

Filed Under: Grilling In the Nook, Pork Tagged With: grilled pork recipes, grilled skewers, Ontario Pork, Pork, pork recipes, pork tenderloin, skewers

Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip

July 6, 2019 by zimmysnook Leave a Comment

A view of a barbeque filled with souvlaki skewers grilling, plus a pile of finished skewers on the side.

Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip is one of my go-to recipe for large parties! This photo was taken the day I grilled one hundred and twenty skewers for my niece’s shower!

Chicken Souvlaki

Marinade
Ingredients
  • 5 garlic cloves, peeled
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 2 bay leaves
Chicken

2 1/2 lb local boneless skinless chicken thighs, fat removed, cut into 1 1/2 inch pieces. *skewers

Instructions

For the marinade – place the garlic, oregano, rosemary, paprika, salt & pepper into the bowl of a small food processor and blitz to combine. Add the white wine and lemon juice, mix combine. Slowly add the oil and combine.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate 2 to 18 hours.

*If using wooden skewers soak in water for 60 minutes, so that they do not burn.

Place chicken pieces on skewers (3-4 pieces/skewer).

Preheat grill to medium-high heat.

Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.

Hummus-Yogurt Dip

Ingredients
  • 2 cups hummus (homemade or store bought)
  • 1/2 cup plain 2% Greek yogurt
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper
Preparation

Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.

I also like to add a few Kalamata olives with each portion. Optional, but highly recommended!

Four paper boats with a chicken skewer with hummus and an olive.

In addition to this Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip recipe, you can find more of my grilled chicken recipes here. 

Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: chicken, greek food, grilled, hummus, skewers, souvlaki

Surf and Turf Platter

June 7, 2019 by zimmysnook 1 Comment

A large and colourful Surf & Turf platter of shrimp and beef skewers alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

Surf and Turf Platter.

Looking for a delicious option for Fathers Day, Canada Day, 4th of July, or your next BBQ? Try these grilled Marina Del Rey wild-caught Argentinian shrimp (surf) and steak (turf) skewers.

Surf and turf, just name a better combination! These tortillas are customizable, so there is something for everyone!

A large and colourful surf and turf shrimp and beef skewers on a platter, alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

What to serve with surf and turf skewers:

Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings.

Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Surf and turf skewers on a tortilla platter with all the fixings.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A large and colourful Surf & Turf platter of shrimp and beef skewers alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

Surf & Turf Platter

Looking for a delicious option for Fathers Day, Canada Day, 4th of July, or your next BBQ? Try these grilled Marina Del Rey wild-caught Argentinian shrimp (surf) and steak (turf) skewers.
Surf and turf, name a better combination! These tortillas are customizable, so there is something for everyone!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 20 mins
Inactive time 1 hr
Total Time 2 hrs 5 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine American
Servings 6 – 8 People

Equipment

  • 14 12" metal skewers (or soaked wooden skewers) Smaller skewers can be used, just adjust the quantites per skewer.

Ingredients
  

(TURF) Steak

  • 3 pounds sirloin tip roast trimmed of excess fat and cut into 1¼ inch cubes
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 cloves garlic minced
  • 1 tbsp Dijon
  • 2 tbsp honey
  • 1 tbsp fresh rosemary minced
  • 1 teaspoon black pepper
  • 1-2 red bell pepper seeded and cut in 1¼ inch pieces
  • 1-2 green bell pepper seeded and cut in 1¼ inch pieces
  • 1 large red onion cut in 1¼ inch pieces
  • 16 orange or red grape tomatoes

(SURF) Shrimp

  • 18 Marina Del Rey Wild Caught Colossal Shrimp peeled, tail on (8/12 size)
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons lime juice freshly squeezed
  • 2 garlic cloves minced

Instructions
 

Steak

  • In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.

Shrimp

  • While the steak is marinating, start preparing the shrimp. Pat shrimp dry and place in a resealable bag.
  • Combine all other ingredients in a bowl and pour over shrimp.
  • Seal bag and marinate for 15 minutes in the fridge.

Skewer the Steak and Shrimp

  • Evenly divide the meal and veggiesfor 8 skewers. Prepare steak skewers beginning with a tomato, alternating meat,with pieces of bell peppers and red onion, then finishing with a tomato.
  • Preheat grill to med-high heat.
  • Divide the shrimp to fit on 4-6 skewers, then skewer the shrimp.

Time to Grill

  • Grill steak skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)
  • Cover the steak skewers with foil and let rest.
  • While the steak is resting, place the shrimp on the grill and cook for 2-3 minutes per side. The shrimp are cooked when the thickest part hasjust turned slightly white/opaque, and the exterior has a slight pinkish colour.

Surf and Turf Plating

  • Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings.
    Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.
  • Skewers can be removed from the steak and shrimp at this point if you would like.
Keyword surf and turf ideas, surf and turf kabobs, surf and turf plating, surf and turf recipe, surf and turf tacos, wild argentinian shrimp
Tried this recipe?Let us know how it was!

More Wild Argentinan Shrimp recipes to love

  • Spicy Linguine with Clams and Shrimp
  • Cast Iron Lobster Tails & Wild Shrimp
  • Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
  • Wild Shrimp Puttanesca
  • Grilled Wild Caught Shrimp On Creamy Deviled Eggs
  • Crockpot Slow Cooker Shrimp Boil
  • Sizzling Shrimp Fajitas
  • Ridiculously Good Grilled Shrimp
  • Spicy Mussels and Shrimp “Soup”
  • Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps

Filed Under: Beef, Boards & Trays, Game Day Snacks, Grilling In the Nook, Mains, Seafood Tagged With: beef kebabs, Cinco de Mayo, shrimp, shrimp skewers, skewers, steak, surf & turf, surf and turf, tortillas, wild Argentinian shrimp

Primary Sidebar

Follow us

  • instagram
  • pinterest
  • tiktok
  • twitter
  • youtube
  • facebook

Recent Posts

  • Homemade Meat Lover’s Pizza
  • Oven Roasted Spatchcock Chicken
  • Marinated Squid Salad
  • Kielbasa and Eggs Sheet Pan Meal
  • Rustic Vegetable Soup
  • Clementine Shrimp
  • Air-Fried Everything Pigs in a Blanket
  • Wild Caught Snow Crab Legs with Spicy Mustard Dip
  • Easy Air Fryer Mini Quiche
  • Roasted Crown Rack of Lamb

Subscribe To Our Mailing List

Shop Hestan Culinary

Ladling a spinach and white bean soup out of a Dutch oven into a bowl.

Hestan Culinary 5-Quart Titanium Dutch Oven

Shop Ooni

The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.

Ooni Karu 16

Welcome to Zimmy’s Nook

Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

Learn more →

Subscribe to our Mailing List

Footer

Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework