BY BILL ST. JOHN
Butchers or home cooks typically compose pork skewers (or “kebabs” or “kebobs” as they also may be called [although I always have shunned the latter because it’s too much voodoo on my brother, Robert]) from the loin cuts of pork. You might use tenderloin, although as is the case with tenderloin, any pork proposition with it is a gamble: with virtually no fat to guard against overcooking and drying out, “regular” loin cuts such as sirloin call merit to themselves.
Here are five ways to prepare pork kebabs. Grill any of these on very hot coals for 10-15 minutes, turning once or twice, or until the pork pieces are well browned all over but also being careful to not overcook the meat.