Sweet with mild herbal notes from the sage, this is the perfect brunch or dinner kebab. It has a flavor not entirely dissimilar to a breakfast pork sausage, only several times better. Pork butt, sometimes called a Boston roast, is the ideal cut for a kebab like this. It has the right combination of meat and fat to build a moist and tender kebab. Serve with traditional brunch fare or over salads or rice.
MAKES: 5 TO 7 KEBABS
INGREDIENTS:
KEBABS:
- 1 pork butt (3 pounds, or 1.5 kg)
- 5 to 7 skewers
MARINADE AND BASTE:
- ½ cup (120 ml) orange juice
- ¼ cup (60 ml) maple syrup
- 2 tablespoons (28 ml) olive oil
- 2 tablespoons (30 g) dark brown sugar
- 1¼ teaspoons chopped fresh sage leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
INSTRUCTIONS:
- Combine all the ingredients for the marinade and baste and reserve 1/3 cup (80 ml) for the basting sauce. Store the reserved portion in a separate container in the refrigerator until ready to use. Right before using, reheat for 15 to 20 seconds in the microwave.
- Cut the pork butt into 1- to 1¼-inch (2.5 to 3 cm) cubes, removing any excess fat.
- Place the pork cubes into a resealable plastic bag. Pour the marinade over the pork and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated pork cubes onto the skewers. Use about 5 to 8 pieces per skewer depending on the size. Discard any marinade remaining in the bag.
- Place the kebabs onto the grill. Cook for 4 minutes, turn, and baste with the warmed reserved basting sauce. Repeat the process 2 to 3 times during the cooking process. The kebabs should take 12 to 14 minutes to cook or until the pork reaches an internal temperature of 145°F (63°C). Watch that the kebabs do not burn. Reduce the heat if necessary.
- Once the pork reaches an internal temperature of 145°F (63°C), remove the kebabs from the grill, let rest for a few minutes, and serve.
NOTE:
- For a vegetarian or vegan option, use firm tofu instead of the pork butt.
