Pork Loin Kebab
Amazingly delicious and aromatic - something you’ve never tried before! Pork loin kebab is a must for all picnic and outdoor cooking lovers. A sour cream marinade makes the meat very juicy and appetizing, while dry spices add a special aroma.
Updated : 22 August, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Pork loin
200 grams
Sour cream
2
Onion
to taste
Dry spices
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use fresh, not frozen meat - this makes the kebab especially juicy and tasty. Cut the loin into steaks, leaving a bone on each piece. Rinse and pat the meat dry with paper towels. There should be no water left on the loin - this is very important.
Step 2
Peel and rinse the onions, then dry them. Prepare the marinade: in a deep bowl, add sour cream. Season to taste. I used about ¾ tablespoon each of smoked paprika, khmeli-suneli, ground black pepper, and dried basil. Add salt.
Step 3
Mix thoroughly until smooth and until the salt is fully dissolved. Slice the onions into rings or quarter rings, about ¼ inch (0.5 cm) thick.
Step 4
Place the onions in a large bowl suitable for marinating. Rub the onion rings with your hands to release juice. Add the pork loin on top.
Step 5
Pour in the sour cream marinade.
Step 6
Mix everything well so each piece of pork is coated in sour cream. It’s convenient to use rubber gloves. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. The longer it marinates, the better it will taste. Ideally, leave it overnight. If marinating outdoors, keep the meat in the shade - 1 to 1.5 hours is enough.
Step 7
Light the grill. Once the fire burns down to embers, set the grate. Place the pork loin on the grill.
Step 8
Cook, turning the meat occasionally from one side to the other.
Step 9
When the meat is covered with a golden, appetizing crust, make a cut with a sharp knife in one piece. If the juice runs clear, the kebab is ready!
Step 10
Don’t keep the loin on the coals too long, otherwise it will turn dry and tough.
Step 11
Pork loin kebab is ready! Serve only hot.