Chinese Spice Pork Kebabs: Kamado Recipe

Chinese spice pork kebabs are a delectable fusion of savoury and aromatic flavours, perfect for grilling on a kamado. This recipe combines succulent pork with a tantalizing blend of Chinese spices, resulting in tender and flavorful kebabs that are sure to be a hit at any barbeque gathering.

Ingredients For BBQ Pork Kebabs

• 1 kg Pork Shoulder (chopped into cubes)
• 2 Yellow Peppers (chopped into 2 cm pieces)
• 2 small Pink Onions (or red onions chopped into 2cm pieces)

Marinade

• 1 tsp Chinese Five Spice
• 1 tsp Tumeric
• 1 tsp Onion Powder
• 1 tsp Ginger
• 1 tsp Black Pepper
• 1 tsp Celery Seed Salt
• 1 tbsp Balsamic Vinegar
• 2 tbsp Cider Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Olive Oil
• 1 tbsp Bullion Powder
• 2 tbsp Brown Sauce
• 2 tbsp Siracha Sauce
• 1 tbsp Tomato Puree

Kamado Joe BBQ Recipe

• Add all the marinade ingredients into a large bowl and mix thoroughly. Add a little water to loosen the mixture.
• Add the chopped pork shoulder and marinade for at least an hour.
• Add the pork, onion, and pepper to the kebab sticks. Heat the kamado to 300℃ with the lid on. Cook for about 6 -8 minutes, turning halfway through.

A kamado grill typically needs to reach a temperature of around 400-450°F (200-250°C) to cook kebabs thoroughly. This high heat ensures that the kebabs cook quickly, retaining their juiciness while developing a delicious charred exterior.

What to serve with Chinese spice pork kebabs

Chinese Spice Pork Kebabs: Kamado Recipe

Rachel

The marinade turns these pork kebabs to another level. So tasty!

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Prep Time 1 hour hr

Cook Time 8 minutes mins

Total Time 1 hour hr 8 minutes mins

Course Dinner

Cuisine British, Chinese

Servings 8

Calories 170 kcal

Equipment

Kamado

Kebab Sticks

Ingredients

  

1x2x3x

• 1 kg Pork Shoulder (chopped into cubes)
• 2 Yellow Peppers (chopped into 2 cm pieces)
• 2 sml Pink Onions (or red onions chopped in to 2cm pieces)

Marinade

• 1 tsp Chinese Five Spice
• 1 tsp Tumeric
• 1 tsp Onion Powder
• 1 tsp Ginger
• 1 tsp Black Pepper
• 1 tsp Celery Seed Salt
• 1 tbsp Balsamic Vinegar
• 2 tbsp Cider Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Olive Oil
• 1 tbsp Bullion Powder
• 2 tbsp Brown Sauce
• 2 tbsp Siracha Sauce
• 1 tbsp Tomato Puree

Instructions

 

Marinade

• Add all the marinade ingredients into a large bowl and mix thoroughly. Add a little water to loosen the mixture.
• Add the chopped pork shoulder and marinade for at least an hour.
• Add the pork, onion and pepper to kebab sticks. Heat the kamado up to 300℃. Cook for about 6 -8 minutes, turning halfway through.

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Nutrition

Calories: 170kcalCarbohydrates: 4gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 317mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 83IUVitamin C: 58mgCalcium: 26mgIron: 2mg

Keyword pork shoulder

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