As the weather starts warming up, pork skewers are a fantastic option for an easy weeknight dinner or meal to bring to a barbecue or potluck. While grilling pork skewers yields delicious results with that nice char, the oven method can be just as tasty! Plus, the oven allows you to cook skewers any time of year. In this article, I’ll share my tips for making tender, juicy oven-baked pork skewers packed with flavor.
Selecting the Right Cut of Pork
The first key to oven-baked pork skewers is choosing the right cut of meat. While pork tenderloin may seem an obvious choice, it’s actually not ideal for skewers Tenderloin dries out too easily and lacks the rich, meaty flavor you want in skewered pork
Instead, opt for meat from the shoulder/blade region Cuts like pork shoulder steak, boneless country-style ribs, or pork neck fillets have marbling that keeps them moist during cooking Their flavorful fat bastes the meat from the inside to give you succulent results.
I also recommend buying pork shoulder and cubing it yourself instead of pre-cubed pork This allows you to trim excess fat and cut the meat into uniform cubes that will cook evenly Aim for roughly 1.5-inch cubes.
Marinating is a Must
A flavorful marinade does double duty, seasoning the pork’s exterior while tenderizing and moisturizing the interior. Although quick marinades work, I suggest marinating cubed pork in the fridge for 1-12 hours. Marinade acids break down tough muscle fibers over time.
When it comes to marinade ingredients, the possibilities are endless! Dry rubs, herb blends, soy sauce, citrus, vinegar, sesame oil, garlic, ginger, chili paste…just about anything goes. For oven-baked skewers, steer clear of sugary marinades as they can burn.
I like to include beer in my pork marinades. The subtle maltiness and yeastiness enhance pork’s flavor. Pale ales, dunkel lagers, and Belgian witbiers make tasty additions.
Once pork is marinated, let it come up to room temperature before skewering. This allows it to cook more quickly and evenly.
Skewering for Success
Metal skewers are best for oven-baked pork kabobs. The sharp points securely hold meat and veggies in place, making flipping easy. Stainless steel skewers with blade-like edges perform beautifully. They turn effortlessly without spinning.
Round, smooth skewers frustrate as they rotate freely within ingredients. And don’t even think about wood! Even soaked bamboo skewers will burn in the dry oven heat.
When threading pork onto skewers, I recommend alternating with cubed onions, bell peppers, zucchini or other veggies. The bright colors look fantastic, and the extra moisture helps keep pork juicy.
Aim for at least 1-inch between skewered ingredients to allow hot air circulation. Crowding will cause uneven cooking.
Oven Time
Preheat your oven to 375-400°F based on how hot it runs. Line a rimmed baking sheet with parchment paper or foil, and arrange skewers on top about 1 inch apart.
Bake 15-20 minutes, flipping the skewers halfway through. Pork is safely cooked to 145°F, but I recommend baking until fork-tender and juices run clear with just a tinge of pink in the center.
For ultimate flavor, switch to broil for 1-2 minutes at the end to char surfaces. Watch carefully to avoid burning.
Remove skewers from the oven. Let rest 5 minutes before sliding pork off the skewers to serve.
Flavorful Marinades and Sauces
Here are some of my favorite marinades and finishing sauces for oven-baked pork skewers:
- Hawaiian – Pineapple juice, soy sauce, brown sugar, grated ginger
- Greek – Lemon juice, olive oil, oregano, garlic
- Korean – Soy sauce, rice vinegar, gochujang, sesame oil, ginger
- Mexican – Lime juice, chili powder, cumin, olive oil, cilantro
- BBQ – Ketchup, Worcestershire, chili powder, brown sugar, paprika
- Al Pastor – Pineapple juice, guajillo chiles, vinegar, garlic, onion, oregano
- Thai – Lime zest and juice, fish sauce, basil, Sriracha
- Tzatziki Sauce – Greek yogurt, cucumber, lemon juice, garlic, dill
- Chimichurri – Parsley, oregano, garlic, olive oil, red pepper flakes
Don’t limit yourself to traditional marinades. Try unique flavor combos like balsamic-mushroom or maple-Dijon marinades. Homemade or gourmet store-bought barbecue sauce also coats pork skewers deliciously.
Perfect Pairings
Here are some tasty side dish ideas for oven-baked pork skewers:
- Coconut jasmine rice
- Grilled pineapple slices
- Roasted veggie kebabs
- Green salad with vinaigrette
- Baked beans or cowboy caviar
- Grilled corn on the cob
For beverages, opt for wheat beers, pilsners, ginger beer or wine spritzers. Iced tea also complements the flavors well.
Oven-Baked Pork Perfection
Follow these handy tips for juicy, well-seasoned oven-baked pork skewers everyone will devour:
- Use shoulder/blade cuts for flavor and moisture
- Marinate at least 1 hour (preferably overnight)
- Alternate with veggies on metal skewers
- Bake at 375-400°F until fork-tender
- Broil briefly at the end for crispy bits
- Let rest before sliding off skewers
The oven offers convenience any time of year and hassle-free results. Plus, cleanup is easier without dealing with grill grates. Give these flavorful oven-baked pork skewers a try soon and savor the succulent, seasoned pork!