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Grilled Pork Skewers with ribbon zoodles

Pork Skewers
  • 650 g pork tenderloin
  • 4 wooden skewers about 10-11 inches long (25-28 cm)
  • 2 tsp Italian seasoning
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp peppercorns, white
Ribbon Zoodle Salad
  • 400 g zucchini
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp minced garlic cloves
  • 1 lemon, juice and zest
  • 75 ml extra virgin olive oil
  • salt and ground black pepper, for seasoning
  • 225 ml mayonnaise
  • 1 tsp minced garlic cloves or garlic paste
  • 1 tbsp hot sauce
  1. Remove any silver membrane from the pork tenderloin and cut into bite-sized pieces. In a small bowl, whisk together the marinade ingredients. Place the pork in a ziplock bag, and add the marinade. Shake to completely coat the meat. Refrigerate for at least one-half hour, although the longer it marinates, the better!
  2. While the pork is marinating, soak the wooden skewers in cold water to keep them moist when grilling.
  3. Use a mandolin, a vegetable peeler or a very sharp knife to shave the zucchini lengthwise into thin ribbon zoodles. Place in a medium-sized bowl with the mint and parsley.
  4. In a small bowl, whisk together the garlic, lemon zest, lemon juice, and oil. Pour over the zoodles and set aside without tossing.
  5. Combine the mayonnaise, garlic, and hot sauce in a small bowl and mix to combine. Set aside
  6. Remove the pork from the fridge and divide it into 4 equal portions. Discard the marinade and thread each portion onto a skewer.
  7. Pre-heat the indoor grill pan or outside grill, to medium-high heat.
  8. Grill the skewers for about 4 minutes on each side, or until they reach 62˚C internally.
  9. Using tongs, lightly toss the zoodles with the dressing, and season with salt and freshly ground pepper, to taste.