Ginger Lime Pork Brochettes



Prep time


Cooking time


Total time






  • 3 ounce white wine (3 to 4 oz – half a mini bottle)

  • 2 tablespoon vegetable or olive oil

  • 2 tablespoon ginger root, fresh

  • 2 tablespoon lime peel

  • 2 garlic gloves

  • 1 teaspoon ground white pepper

  • 1 teaspoon salt (more or less, depending on taste)

  • 1 1/2 pound boneless pork rib (or any other cut of pork; see notes)

  • Enough skewers to skewer the meat; I use 10 in. metal skewers in my cooking of which I need 2


  • If using bamboo skewers place them in water to soak them.
  • Chop up the ginger coarsely and crush it with the side of your chef’s knife.
  • Crush the garlic with the side of your chef’s knife.
  • Cut up meat into 1 in. cubes and place into a zip lock bag or a vacuum canister.
  • Combine first 8 ingredients in a bowl to make a marinade.
  • Pour marinade into bag or canister, and remove as much of the air as possible (you can use the straw method as described in the Montreal steak recipe, if using a zip lock bag).
  • Refrigerate for 2 hours.
  • Place the meat to skewers, and cook using your favorite method (BBQ/Oven) to well done (internal temperature 160F).


  • For this recipe I use boneless pork rib because it has a bit of fat in it, which prevents the meat from drying up when cooking.
  • You can use other cuts of pork (pork loin, pork tenderloin, boneless pork chop), or something to try instead would be boneless chicken.