Deconstructed Shish Kabob in Red Wine Pan Sauce

Deconstructed Shish Kebab

Prep Time20 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Arabic
Servings: 6 servings
Calories: 359kcal


The big stuff

  • 2 lb pork loin cut into 1" cubes
  • 1 large green pepper
  • 1 large red pepper
  • 1 large orange pepper
  • 1 large Yellow onion or red
  • 1 tbsp chopped garlic

The spices

  • 2 1/2 tsp garlic powder
  • 1 1/2 tsp nutmeg
  • 1 1/2 tsp cardamom ground
  • 1 tsp allspice
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper

The Sauce

  • 1 cup red wine I used a Pinot Noir
  • 1 cup chicken broth
  • 1/4 cup butter IMPORTANT: cold, direct from the fridge
  • 1 tbsp lemon juice


  • Combine all the spices in a bowl and whisk to completely merge everything
  • In a large mixing bowl massage the spice mix onto the meat, coating evenly and thoroughly
  • Add a liberal amount of olive oil to large heavy bottom skill and heat on medium high until simmering.
  • Add the meat to the pan and cook at medium high, stirring frequently, until browned and fragrant. 3-5 minutes, turn the heat to high and cook another 1-2 minutes stirring continuously. Remove from the pan with a slotted spoon, leaving the juices. Cover and set aside.
  • Finish the meat in a well oiled grill pan on medium high heat for 3-4 minutes until grill marks are deep and obvious. This step is optional, but adds an extra flavour depth texture to the meat
  • Reduce the heat back to medium -high. Add the vegetables to the pan and cook for 2 minutes, stirring frequently until all the meat juices have been soaked up. Add the garlic and cook another 1-2 minutes. You want the vegetables to still have a good crunch. Remove vegetables from the pan with a slotted spoon, leaving any juices
  • Add the wine and lemon juice to the pan, return the heat to high and bring the sauce to a heavy simmer. Using a flat bottom spoon, scrape the bottom of the pan smooth of all the brown bits (The Fond) then reduce the heat to medium and let simmer another 8-10 minutes until reduced by half.
  • Add the butter to the pan direct from the fridge, whisk until fully combined then remove from heat
  • Add the meat and veg to a mixing bowl and toss with the sauce. Serve over rice. I used my saffron rice- link above and below


I made mine with my saffron rice


Calories: 359kcal | Carbohydrates: 12g | Protein: 36g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 400mg | Potassium: 882mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2238IU | Vitamin C: 95mg | Calcium: 29mg | Iron: 2mg

The rice pictured is my saffron rice