Country Pork Kebabs & Beer Barbecue Sauce
You will need to make many of these, because they’re a sure hit. Pair with summer favourites such as grilled corn, red and yellow peppers, grilled summer squash, and a rice-and-bean pilaf. Don’t forget to put some extra Beer Barbecue Sauce on the table too.
- Serves: 4 as a main dish, 6 as appetizers. Sauce makes 2 cups (500 ml)
- Course: Lunch
- 11/4 lbs (635 g) pork tenderloin, loin, or shoulder
- 4 green onions, trimmed and chopped
- 2 cloves garlic, chopped
- 1 tsp (5 ml) paprika
- 1 tbsp (15 ml) finely chopped fresh thyme (or 1 tsp/5 ml dried thyme)
- 1/2 tsp (2 ml) kosher or sea salt
- 1/2 tsp (2 ml) freshly ground pepper
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) Beer Barbecue Sauce
Beer Barbecue Sauce
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp (10 ml) chili powder
- 1 tsp (5 ml) ground cumin
- ½ cup (125 ml) beer
- 1½ cups (375 ml) ketchup
- ½ cup (125 ml) molasses
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- ¼ cup (60 ml) cider vinegar
- Kosher or sea salt
- Freshly ground pepper
- Cut pork into about 1" (2.5 cm) cubes. Place in a heavy-duty plastic bag or shallow ceramic dish.
- In a blender or food processor, purée onions, garlic, paprika, thyme, salt, pepper, soy sauce, and oil. Pour marinade over pork and refrigerate for several hours or as long as a day.
- Remove pork from marinade, pat dry with paper towel, and thread onto 8" (20 cm) skewers: 2 cubes on each skewer for a snack, 5 or 6 for a main dish. Reserve marinade.
- In a small saucepan, bring marinade to a boil for a few minutes. Allow to cool.
- When ready to cook, oil grill and preheat to high. Arrange skewers on hot grill. Turn skewers with tongs a few times, brushing meat with reserved marinade during the first 2–3 minutes only, then begin to brush with Beer Barbecue Sauce. Continue to turn until meat is nicely browned on all sides and cooked through, about 8 minutes.
- Beer Barbecue Sauce
- In a medium saucepan, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and spices and stir for a minute.
- Whisk in the rest of the ingredients and ¼ cup (60 ml) water. Bring to a simmer and cook, partially covered, stirring occasionally, until sauce is reduced slightly, 15–20 minutes. Store in a covered container in the fridge. The sauce keeps well, but its flavour is best if used within a month.