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Grilled Skewered Pork Loin

Contributed by: Chris WebAdmin. of

Let the meat marinate for at least three hours before grilling.


  • Juice of 2 lemons
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons spicy mustard
  • Fine sea salt and freshly ground black pepper to taste
  • 2 1/2 pounds boneless pork loin, cut into 1-inch cubes
  • 2/3 pound pancetta, cut into 1-inch cubes
  • 1 pound small button mushrooms, stemmed and cleaned
  • 10 small fresh sage leaves


In a glass dish large enough to hold the pork in a single layer, mix the lemon juice, olive oil, Worcestershire sauce, mustard, and salt and pepper. Add the pork, turning to coat, cover and refrigerate for at least 3 hours, or overnight.

Drain the meat, reserving the marinade. Thread the pieces onto 10 skewers, alternating the meat with the pancetta and mushrooms and adding 1 sage leaf to each skewer.

Prepare the grill. Grill the spiedini, turning and basting occasionally with the remaining marinade, for 5 to 8 minutes. Remove the skewers and serve immediately.

Serving Size: Serves 6

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