Grilled Plum and Pork Kebabs are a perfect summer meal. Summer is not over yet. I'm planning on keeping it going as long as possible and I'm still grilling and I'm making these Grilled Plum & Pork Kebabs, still enjoying all of our fresh local summer fruit.
History of the Kebab
Did you know that kebabs originated in Turkey, as shish kebabs? The words “shish kebab” literally mean “skewer of roast meat”. But skewers of roasted meat can be found in many cultures. Think satay in the Orient, souvlaki in Greece, or brochettes in France. Here's a great article about the Origins Of The Shish Kebab. Whatever they are called, kebabs are an easy and delicious way to grill or roast meats, and veggies, too.
Summer is all about grilling. We love cooking out on the grill, and coming up with new ways to do it. Since everyone loves food on a stick, Grilled Plum and Pork Kebabs are perfect for a party snack or, for a main meal served with a salad and rice. Kebabs are a fun way to be creative on the grill.
But you don't have to wait for summer to make these plum and pork kebabs. They can be cooked on an indoor grill, under the broiler, or even on the stovetop.
I'm using black plums, also called Japanese plums, for this recipe. But any variety of plum will be just as good. This summer I've been having fun using all of our area's seasonal fruit bounty in savory dishes, like pizza with balsamic cherries, chicken with red currant sauce, and an arugula salad with grilled apricots. For these kebabs, I marinated the pork and the plums together. The Asian inspired marinade is tangy and slightly sweet with just a hint of spice.
In keeping with my summer fruit theme, I made an Asian Plum Sauce, but still had some plums left over, so they got skewered up and went on the grill with the pork and some red onion. The plum sauce turned out to be a perfect dipping sauce for the grilled pork & plum kebabs.
Grilled Plum and Pork Kebabs
How To Make Grilled Plum and Pork Kebabs
Plums and pork are a perfect pairing for these delicious kebabs, and an Asian plum dipping sauce is the crowning touch.
- 1/4 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 3 tbsp honey
- 3 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 clove garlic minced or crushed
- 1 thumb sized knob ginger peeled and grated
- 1/2 tsp red pepper flakes
- 1 lb pork tenderloin cubed
- 8 black or purple plums halved and pitted
- 1 red onion quartered and divided into slices
- Chopped fresh cilantro or flat leaved parsley for garnish
- Whisk first 8 ingredients together for the marinade, and pour into a zip lock bag.
- Add pork and plums. Seal and put in fridge for at least an hour, or overnight.
- Heat grill to high.
- Divided between 8 soaked wooden skewers, or metal ones, thread pork, plums, and onion.
- Lightly oil grill. Grill, covered, about 6 minutes, turning often, until pork is no longer pink inside.
- Garnish with cilantro or parsley
- Serve with Asian Plum Sauce for dipping.
*If using wooden skewers, soak skewers for an hour in water before using, to prevent burning.