Which meat is best for a tender pork skewer?

For the most tender and juicy pork skewers, use pork neck. This meat has beautiful fat marbling. During grilling, this fat melts, ensuring that the pork skewers do not dry out and remain super flavorful.

Can I substitute the naan bread if I'm short on time?

Yes, absolutely! If you don't have time to make naan bread yourself, you can buy pre-made naan from the supermarket and quickly warm it up in a pan or oven. Alternatives like pita bread, wraps, or Lebanese flatbread also work great with this dish.

How long can you store the pickled chili-pineapple?

The pickled spicy pineapple is ready for immediate use once the vinegar and sugar have cooled down. If you store the pineapple in a clean, well-sealed jar in the refrigerator, it will keep for at least 2 to 3 weeks. The flavor even becomes more intense and delicious after a few days!

Can I also cook these pork skewers in a pan or oven?

Certainly. Although a grill pan or barbecue provides the best grilled flavor, you can also prepare the pork skewers perfectly well in a frying pan or under the oven grill. Make sure the pan or oven is very hot and cook the skewers for about 6 to 8 minutes until golden brown and cooked through on all sides.

Pork skewers with naan, coleslaw, and pickled chili-pineapple

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45min

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Next Level

Craving a barbecue or grill party with a twist? This pork brochette recipe takes your weeknight dinner or summer cookout to the next level. Forget standard satay, we’re going for tender, juicy grilled pork skewers made from pork collar, marinated with Greek oregano and fresh lemon. But what truly makes this dish irresistible is the ultimate combination of side dishes. We serve the brochettes with warm homemade naan bread (brushed with a delicious garlic herb oil), a crisp and refreshing apple coleslaw, and an absolute flavor bomb: pickled chili pineapple. The sweet heat of the pineapple cuts perfectly through the richness of the meat.

Ingredients

What do you need?

Quantity: 4P

PORK SKEWERS
800 g of muscle cut into cubes of 2-3 cm
coarse salt
1 tablespoon dried oregano
2 tablespoons olive oil
black pepper
juice of 1 lemon

NAAN
300 g of wheat flour
1 tablespoon dry yeast
150 g of yogurt
1 teaspoon sugar
1 0.5 teaspoon salt
120 ml water

For on top:
5 tablespoons olive oil
1 clove of garlic
1 tablespoon oregano herbs

COLESLAW
0.5 white cabbage
1 large red apple
3 carrots
1 small red onion
0.5 bunch of flat-leaf parsley
juice of 2 lemons
2 tablespoons mayonnaise
1 tablespoon mustard
black pepper and salt

PICKLED SPICY PINEAPPLE
0.5 pineapple
1 long chili pepper
1 teaspoon pink pepper
250 ml white vinegar
100 g brown sugar

800 g of muscle cut into cubes of 2-3 cm
coarse salt
1 tablespoon dried oregano
2 tablespoons olive oil
black pepper
juice of 1 lemon

300 g of wheat flour
1 tablespoon dry yeast
150 g of yogurt
1 teaspoon sugar
1 0.5 teaspoon salt
120 ml water

5 tablespoons olive oil
1 clove of garlic
1 tablespoon oregano herbs

0.5 white cabbage
1 large red apple
3 carrots
1 small red onion
0.5 bunch of flat-leaf parsley
juice of 2 lemons
2 tablespoons mayonnaise
1 tablespoon mustard
black pepper and salt

0.5 pineapple
1 long chili pepper
1 teaspoon pink pepper
250 ml white vinegar
100 g brown sugar

Preparation method

How do you make this?

The naan bread: Mix everything briefly in a bowl and let it rest for 15 minutes.

Divide the dough into eight pieces, roll out with some flour.

Heat a pan and cook the pieces for 1-2 minutes on both sides.

Place the bread on a plate, optionally brush the pieces with a mixture of olive oil, garlic, and fresh herbs.

The coleslaw: Grate the cabbage, peeled apple, and carrot. This can also be done quickly in a food processor. Finely chop the onion and parsley. Mix with all the other ingredients for the coleslaw in a bowl.

The pickled spicy pineapple: Peel the pineapple, cut away the hard core, and cut into sticks. Stand them upright in a jar; it should be well filled.

Add finely chopped chili and pepper. Warm the vinegar slightly and dissolve the sugar in it.

Pour over the pineapple. Once the contents have cooled, you can already use the pineapple.

The pork skewers: Mix the meat with coarse salt, oregano, olive oil, and pepper. Thread onto skewers.

Grill the skewers on both sides for 2 to 3 minutes.

Place them on a platter and squeeze the lemon juice over them. Set the jar of pickled pineapple alongside.