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KEEP SCREEN ON

Yield: Makes 4-6 servings

Ingredients
Ingredients
2 lbs. trimmed boneless pork shoulder, cut into 1 1/2" cubes

1 cup white wine

1/2 cup vegetable oil

1/4 cup white vinegar

2 teaspoons of salt

1 1/2 teaspoons chile flakes, crushed

1 1/2 teaspoon freshly ground black pepper

6 whole cloves

4 large cloves garlic, finely chopped

2 dried bay leaves, crumbled

1 large yellow onion, sliced crosswise into rings

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Based on 4 ratings

Preparation Method

  1. Combine pork shoulder, wine, oil, vinegar, salt, chile flakes pepper, cloves, garlic, bay leaves, and onions in a large bowl.
  2. Toss well to coat pork.
  3. Cover the bowl tightly and refrigerate for 24 hours.
  4. Bring Wolf grill to medium-high heat.
  5. Thread the pork cubes on 6 long metal skewers, leaving only a slight space between cubes.
  6. Discard any remaining marinade.
  7. Grill the kebabs, turning them occasionally, until cooked through, tender, and lightly charred on all sides, about 14 minutes.

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