Spicy Grilled Pork Kebabs
2 lbs. trimmed boneless pork shoulder, cut into 1-1/2" cubes
1 cup white wine
1/2 cup vegetable oil
1/4 cup white vinegar
2 teaspoons of salt
1-1/2 teaspoons chile flakes, crushed
1-1/2 teaspoon freshly ground black pepper
6 whole cloves
4 large cloves garlic, finely chopped
2 dried bay leaves, crumbled
1 large yellow onion, sliced crosswise into rings
Combine pork shoulder, wine, oil, vinegar, salt, chile flakes pepper, cloves, garlic, bay leaves, and onions in a large bowl. Toss well to coat pork. Cover the bowl tightly and refrigerate for 24 hours.
Bring Wolf grill to medium-high heat. Thread the pork cubes on 6 long metal skewers, leaving only a slight space between cubes. Discard any remaining marinade. Grill the kebabs, turning them occasionally, until cooked through, tender, and lightly charred on all sides, about 14 minutes.
Makes 4-6 servings.