Indian‑Inspired Char Siu Pork Kebabs

Ingredients

• 600 g Pork shoulder, trimmed and cut into 1‑inch cubes
• 3 tablespoons Tamari (gluten‑free soy sauce)
• 1 tablespoon Tamarind paste
• 2 teaspoons Garam masala
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Olive oil
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Stevia or erythritol (optional sweetener)(optional)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper, freshly ground
• 6 Wooden or metal skewers

Instructions

1. 1

   In a large bowl combine tamari, tamarind paste, garam masala, minced garlic, grated ginger, olive oil, apple cider vinegar, optional sweetener, salt, and black pepper; whisk until smooth.

2. 2

   Add the pork cubes to the bowl, toss to coat thoroughly, then cover and refrigerate for at least 20 minutes (up to 2 hours) to marinate.

3. 3

   Pre‑heat the grill or grill pan to medium‑high heat (about 200 °C / 390 °F). Thread the marinated pork pieces onto skewers, leaving a small gap between each cube for even cooking.

4. 4

   Grill the kebabs, turning every 3‑4 minutes, until the pork is nicely charred and reaches an internal temperature of 71 °C (160 °F), about 15‑18 minutes total.

5. 5

   Remove from heat, let rest 2 minutes, then serve hot. Optionally garnish with fresh cilantro or a squeeze of lime for brightness.