Zimmy's Nook

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skewers

Grilled Ontario Pork Tenderloin Skewers

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Six colourful, grilled pork tenderloin skewers with veggies on wooden board. Served with rice and peas and salsa.

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.

Ingredients
  • 2 x 1-pound Ontario Pork Tenderloins (silver skin removed, cut into 36 x 1“ cubes)
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 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 coriander (cilantro)
  • 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
Preparation

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 pork tenderloin 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 pork tenderloin 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).

Suggested Serving
  • Flavoured rice & peas
  • Roughly chopped cilantro
  • Pico de Gallo or Salsa Picante

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

Close-up image of colourful, grilled pork tenderloin skewers.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Marinating time: 15 mins
  • Total Time: 40 mins
  • Serves: 6

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Grilled Ontario Pork Tenderloin Skewers recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip

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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. 

Surf and Turf Tortillas

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Surf and turf tortillas served on sheet pan with all the fixings.

Surf and Turf Tortillas! Looking for a delicious option for Father’s Day, Canada Day, the 4th of July or your next summer bbq, try these Grilled Wild Caught Colossal Shrimp Skewers. Wonderful on their own and fantastic paired with grilled steak skewers for a taco platter, or served with potatoes, corn and your favourite summer salads.

Grilled Wild Caught Colossal Shrimp Skewers

Ingredients
  • 18 Wild Caught Colossal Shrimp, peeled leaving 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
  • 2 tablespoons fresh cilantro minced
  • *6 metal skewers (or soaked wooden skewers)
Preparation

Pat shrimp dry and place in a resealable bag.

Combine all other ingredients in a bowl and pour over shrimp.

Seal bag and let marinate for 15 minutes in the fridge.

Preheat grill to high and skewer the shrimp.

Place the shrimp on the grill and cook 2-3 minutes/side.  The shrimp are cooked when the thickest part has just turned slightly white/opaque and the exterior has a slight pinkish colour.

Serve with lime wedges and a sprinkle of fresh chopped cilantro.

  • Prep Time 25 mins 
  • Cook Time 5 mins   
  • Total Time 30 mins 
  • Serves: 6 – 8

Pairs perfectly with Grilled Steak Skewers for a delicious Surf & Turf (recipe below). Serve with grilled tortillas, guacamole, Pico de Gallo and all your favourite fixings.

Grilled Steak Skewers (or Flank Steak)

Ingredients
  • 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
  • 2 pounds sirloin steak, cut in 1-inch cubes
  • 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
  • *8 metal skewers (or soaked wooden skewers)
Preparation

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.

Preheat grill to med-high heat.

Prepare skewers beginning with a tomato, alternating meat, with pieces of bell peppers and red onion, then finishing with a tomato.

Grill 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)

  • Prep time 1 hour 
  • Cook time 12 mins 
  • Total time 1 hour 15 mins 
  • Serves: 6 – 8

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