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Grilled pork skewers marinated in onion juice, inspired by my birthday BBQ outside Yerevan.
I first had this pork on my birthday, on a trip to Armenia with Noy Travels. We started the day at the GUM market in Yerevan, picking out ingredients for khorovats the way locals do – fresh herbs bundled together, lavash, local cheese. From there we headed to a villa outside the city, where a private chef took over, grilling the meat while we sat outside snacking on cheese, fresh herbs, and torn pieces of lavash, drinking wine as the smoke rolled off the grill.
Khorovats is the Armenian word for barbecue – grilled meat, usually pork, beef, or lamb, marinated simply so the meat itself stays the star of the dish rather than getting buried under sauce or heavy spice. The version I fell in love with that day used an onion marinade, and after a lot of grilling at home since, this onion-juice method is the one that gets closest to what I remember from that afternoon.
At a glance: 6 servings – 20 min prep – overnight marinade – 12-15 min grill time
Why You’ll Love This Recipe
- Ridiculously tender. Onion juice and an overnight soak make pork shoulder melt-in-your-mouth soft.
- Just 6 ingredients. Onions, pork, salt, pepper, Greek Freak seasoning, and olive oil.
- Budget-friendly. Pork shoulder is one of the most affordable cuts – and the juiciest for grilling.
- Make-ahead magic. All the work happens the night before.
- Crowd-pleaser. Perfect for cookouts, game days, and easy weeknight Greek dinners.
My Pro Tip
Why Marinate In Onion Juice?
Onion juice contains natural enzymes and gentle acidity that help tenderize meat, while adding a sweet, savory flavor that caramelizes beautifully on the grill. It’s a classic technique in Greek, Eastern European, Middle Eastern, and Persian kebabs.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
- Why Marinate In Onion Juice?
- How to Make Onion Marinated Pork Skewers
- Tips for the Juiciest Pork Skewers
- Why Onion Juice Is the Secret to Tender Meat
- No Greek Freak? Make your own:
- No Grill? Oven, Broiler, and Air Fryer Methods
- What to Serve With Pork Skewers
- Storage, Freezing, and Reheating
- Onion Marinated Pork Skewer FAQs
- Onion Marinated Pork Recipe
How to Make Onion Marinated Pork Skewers
Ingredients You’ll Need
- Onions – two yellow or white onions, grated. The juice tenderizes, and the pulp adds flavor.
- Pork shoulder – cut into 1-inch chunks. Its marbling keeps the skewers juicy on the grill.
- Salt – draws the juice out of the onions and seasons the meat.
- Black pepper – for a little warmth.
- Greek Freak seasoning – Penzeys’ Greek-style blend with garlic, lemon, and herbs. It does all the heavy lifting.
- Olive oil – carries the flavor into the meat and keeps it from sticking to the grill.
Full amounts are in the recipe card below.
Onion Marinated Pork Step-by-Step Instructions
Grate & Squeeze Onions
Grate both onions on the large holes of a box grater (or pulse in a food processor) into a large bowl.
Cut the Pork
Trim any large pieces of fat or gristle and cut the pork shoulder into even 1-inch chunks.
Marinate
Make the marinade. Add the pork to the bowl with the onion juice and pulp. Add pepper, Greek Freak seasoning, and olive oil, and toss until every piece is coated.
Skewer & Grill
If using wooden skewers, soak them in water for 30 minutes. Scrape most of the onion pulp off the pork (it burns easily) and thread the chunks onto skewers, leaving a tiny gap between pieces so they cook evenly.
Rest & Serve
Let the skewers rest 5 minutes, then serve with lemon wedges, pita, and tzatziki.
Tips for the Juiciest Pork Skewers
- Use pork shoulder, not tenderloin. Shoulder’s marbling melts on the grill. Lean cuts dry out fast over high heat.
- Cut evenly. Same-size chunks cook at the same rate – no dry edges and raw centers.
- Don’t skip the overnight soak. The onion juice needs time to work its magic.
- Scrape off the pulp before grilling. Onion pieces burn and turn bitter before the pork is done.
- Don’t pack the skewers. A little space between pieces lets heat reach every side.
- Use a thermometer. It’s the easiest way to get juicy pork every time.
- Rest before serving. Five minutes keeps the juices in the meat, not on the platter.
Common Mistakes (and How to Fix Them)
| Mistake | What happens | The fix |
|---|---|---|
| Using lean pork | Dry, chewy skewers | Use pork shoulder (Boston butt) |
| Marinating only an hour or two | Less tender, milder flavor | Marinate overnight, 8-24 hours |
| Leaving onion pulp on the meat | Burnt, bitter bits | Scrape most of it off before skewering |
| Grill too hot | Charred outside, raw inside | Medium-high heat and turn often |
| Over-salting | Too salty | Many seasonings contain salt – go easy on extra salt |
Why Onion Juice Is the Secret to Tender Meat
This isn’t a trendy hack – it’s an old-world technique I learned while traveling in Armenia!
Grated onion and onion juice are classic marinade bases for kebabs across Eastern Europe, the Caucasus, the Middle East, and Iran. The juice gently tenderizes the meat and seasons it all the way through, and its natural sugars caramelize on the grill for those irresistible charred edges. And unlike a lemon or vinegar marinade, it won’t turn the meat mushy – even after a full overnight soak.
No Greek Freak? Make your own:
For every 2 tablespoons of seasoning, mix 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried lemon peel (or the zest of 1 lemon), ½ tsp dried thyme, ½ tsp black pepper, and ½ tsp salt.
No Grill? Oven, Broiler, and Air Fryer Methods
- Broiler: Arrange skewers on a foil-lined sheet pan and broil 4-5 inches from the heat for 10-14 minutes, turning every few minutes.
- Grill pan: Cook over medium-high heat on a lightly oiled grill pan for 12-15 minutes, turning often.
- Air fryer: Cook at 400°F for 10-14 minutes, turning halfway. Use skewers that fit your basket, or cook the chunks loose.
Check for 145°F (or 155-160°F for extra-tender shoulder) with any method. Test these timings before publishing.
What to Serve With Pork Skewers
- Warm pita and plenty of tzatziki
- Greek salad (horiatiki) with tomatoes, cucumber, olives, and feta
- Lemon roasted potatoes or Greek lemon rice
- Grilled vegetables – peppers, zucchini, and red onion
- Make it a wrap: Slide the pork into pita with tomato, onion, tzatziki, and a few fries for a souvlaki-style pita wrap.
Storage, Freezing, and Reheating
- Fridge: Store cooked pork in an airtight container up to 4 days.
- Freeze raw (best!): Freeze the pork in its onion marinade in a zip-top bag up to 3 months. Thaw overnight in the fridge – it marinates as it thaws.
- Freeze cooked: Freeze cooked pork up to 3 months.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth, or in the air fryer at 350°F for 3-5 minutes.
Onion Marinated Pork Skewer FAQs
Overnight (8-12 hours) is ideal, and up to 24 hours is fine. Even 4 hours helps if you’re short on time.
Can I just blend the onions instead of grating them? Yes! Pulse the onions in a food processor or blender, then squeeze out the juice the same way.Yes! Pulse the onions in a food processor or blender, then squeeze out the juice the same way.
Not at all. Most of the sharp onion flavor cooks off, leaving the pork sweet, savory, and well-seasoned.
Pork shoulder (also called Boston butt or pork butt) is the best for juicy, tender skewers. Boneless country-style ribs work too.
Absolutely. Chicken thighs (marinate 4-12 hours) and lamb shoulder or leg (overnight) are both delicious.
The USDA recommends 145°F followed by a 3-minute rest. Pork shoulder becomes even more tender at 155-160°F.
Yes – soak them in water for at least 30 minutes so they don’t burn. Metal skewers don’t need soaking.
It’s very similar! Souvlaki is Greek for “little skewer.” Traditional Greek souvlaki is often marinated with lemon, oregano, and olive oil, while this version uses onion juice for extra tenderness, with Greek seasoning for that classic flavor.
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Onion Marinated Pork
Ingredients
- 2 medium yellow or white onions
- 1 ½ tsp kosher salt, divided (reduce if your seasoning is salty)
- 2 lb boneless pork shoulder, trimmed and cut into 1-inch chunks
- 1 tsp black pepper
- 2 tbsp Greek Freak seasoning
- 3 tbsp olive oil, plus more for the grill
- Lemon wedges, pita, and tzatziki, for serving (optional)
Instructions
- Grate the onions on the large holes of a box grater into a large bowl. Sprinkle with 1 tsp salt and let sit 5-10 minutes.
- Squeeze the grated onion firmly with your hands (or in cheesecloth) to release the juice. Keep both the juice and the pulp in the bowl.
- Add the pork, remaining ½ tsp salt, pepper, Greek Freak seasoning, and olive oil. Toss until well coated.
- Cover and refrigerate 8-24 hours.
- If using wooden skewers, soak 30 minutes. Scrape most of the onion pulp off the pork and thread onto skewers, leaving small gaps between pieces.
- Preheat the grill to medium-high (400-450°F) and oil the grates.
- Grill 12-15 minutes, turning every 3-4 minutes, until charred in spots and the pork reaches at least 145°F (155-160°F for extra-tender shoulder).
- Rest 5 minutes and serve with lemon wedges, pita, and tzatziki.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
