herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Recipe: herbed pork skewers

This is another great barbecue option and can be prepared a few hours ahead and stored in the fridge. The best thing is it is super simple and quick to prepare. If you grow your own herbs, experiment with what you have on hand – fresh herbs give far more flavour than their dried equivalents.

Recipe: herbed pork skewers
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
  • 750g pork fillets
  • 1 tablespoon fresh parsley, finely diced
  • 1 tablespoon fresh sage, finely diced
  • 1 tablespoon fresh rosemary, finely diced
  • 2 garlic cloves, minced
  • Dash of extra virgin olive oil
  • Juice of a lemon
  1. Cut the pork into small cubes. The key thing here is to make sure the cubes are all similar in size to ensure they cook evenly.
  2. Mix the fresh herbs together
  3. In a bowl, combine all of the ingredients and make sure the pork is evenly coated
  4. Refrigerate for a few hours (overnight if you have time) to allow the flavours to marinate into the pork
  5. Thread the pork onto skewers, ready to cook
  6. Barbecue the pork skewers until they’re tender. Make sure they’re cooked right the way through before serving.


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I like to make up a few different types of kebabs to barbecue to add some colour and variety. What are your favourite types of barbecue skewers?

Recipe: Monkfish and Sweet Potato Skewers

If you’re primal and allow yourself dairy, one of the best choices you can make is full fat, probiotic Greek yoghurt. It works perfectly as part of a marinade for these Monkfish skewers – however if you don’t do dairy, I’d be interested to know if you can think of any alternatives to use in place of it here – let me know what you think in the comments, below.

Monkfish Ingredients:

  • 500g sustainably caught Monkfish tail, diced into 2 – 3cm pieces
  • 2 large sweet potatoes, cut into 2 – 3cm wedges
  • 2 large onions, cut into wedges
  • 5cm fresh root ginger, peeled and chopped
  • 2 cloves garlic, peeled
  • Juice 1 lime
  • 1 tsp turmeric
  • Good handful fresh coriander
  • 3 tbsp full fat Greek yoghurt / equivalent alternative (i.e goats milk)
  • 6 – 8 bamboo skewers

Monkfish How To:

Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the sweet potato wedges in a roasting dish, drizzle with a little olive oil and season. Place in the oven for around 30 minutes, or until cooked. Leave to cool.

In a food processor, combine the ginger, garlic, lime, turmeric, coriander and yoghurt to make a marinade.

Place the Monkfish and onion wedges into the roasting dish with the sweet potatoes. Pour over the marinade and coat well.

Arrange the skewers by alternating between the fish, sweet potatoes and onions. Aim to fit around 2 / 3 of each item on to each skewer.

When ready to cook, either place on the bbq and keep turning until cooked through, or grill for 2 – 3 minutes either side.

Do you cook with Monkfish? I'd love to hear your favourite fish recipes – and where you source your fish from. Leave me a comment, below!

Monkfish and Sweet Potato Skewers paleo recipe barbecue dinner lunch fish bbq-min