The trick is to smoke the meat and not make the meat smoke

SPANISH-STYLE PORK KEBABS

  Date: April 11, 2014
  Favorite: Kebabs
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Info
These kabobs were intended more as a trial run for my FireWire flexible wire kabob skewers. I was looking for something quick and simple to use as a test. These kabobs fit the bill nicely. There was a spicy marinade I let the pork tenderloin pieces soak in all day & red & green peppers for the veggies. The FireWire skewers are twice as long as a straight skewer and fit nicely on the Big Green Egg. They were easy to load up, easy to turn, easy to remove the food from & easy to clean (in the dishwasher). I plan to get two more pairs ASAP. The kebobs, which started out almost like an afterthought proved to be excellent. They were melt-in-your mouth tender and had great flavor thanks to the marinade. I liked these so much I am going to make a bigger batch real soon to share with some other folks I know will like them.
Recipe Source:
Alt image
Meathead

Weber's New Grilling (eBook):

Spanish-Style Pork Kebabs - Page 484 of 1089
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • FireWire Flexible Skewer
  • Wicked Good Weekend Warrior Lump Charcoal
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