Herbed Pork Beef Skewers with Sage & Coriander

Grill marks, the sizzle that changes from sharp to mellow, meat that bounces back when you press it. That’s the whole thing right here. Pork and beef cubed, threaded onto skewers, hit with an herb salt that actually sticks—coriander seeds toasted until they smell like a spice market, mixed with sage and thyme, coarse crystals that stay on the meat instead of disappearing into it. Takes 35 minutes total. Ten of that is actually grilling.

Why You’ll Love These Herbed Pork Beef Skewers

Cooks in 10 minutes flat once they hit the grill. Summer party food that doesn’t require babysitting or fancy equipment—just heat and meat and salt. The herb crust forms fast. That crunch from coarse sea salt, the warm coriander punch, sage that tastes earthy without being weird. Beef and pork together work because one stays juicy while the other gets dense, and together they’re not boring. Wooden skewers soaked right means no charring handles, no fuss. Leftover herb salt works on literally anything else—fish, chicken, roasted vegetables, potatoes. One batch covers three dinners.

What You Need for Herb Crusted Pork Beef Skewers

Coriander seeds—ten milliliters, roughly two teaspoons. Toast them first in a dry pan until fragrant. Not burnt. The difference matters.

Dried sage and dried thyme. A teaspoon each. Doesn’t have to be fancy. Grocery store stuff is fine.

Coarse sea salt. Three tablespoons. The crystals stay rough—that’s the point. They stick to meat and create a caramelized crust. Regular table salt dissolves. Not the same thing.

One small pork tenderloin, about 350 grams. Cube it. Beef sirloin, also 350 grams, same size cubes. Pork gets softer, beef stays firm. That’s why both.

Wooden skewers. Four of them. Soak them 40 minutes in water or use metal. Metal’s easier. No soaking, no worrying about the handles catching fire.

How to Make Pork and Beef Kabobs

Toast the coriander seeds first. Dry pan, no oil. One to two minutes. You’ll smell when it’s right—that warm, almost sweet spice smell that says fragrant but not burnt. Let it cool a minute, then crush it rough with a mortar and pestle or a spice grinder. Rough crystals. Not powder. Then mix in the sage, thyme, and coarse salt. That’s your herb salt.

Fire up the grill to high. Serious heat. Smoke wisps rising off the grate means it’s ready. Brush the grate lightly with oil so meat doesn’t stick to metal.

Thread the pork and beef cubes onto the skewers, alternating as you go. Don’t crowd them. Each piece needs to touch the heat directly. Space them out a little. Sprinkle the herb salt over the skewers while they’re sitting there, a minute before you grill. The smell hits different when it’s fresh—earthy sage with that warm coriander underneath.

How to Get Summer Grilling Skewers Perfectly Cooked

The skewers go on the grill for four to five minutes per side. Ten minutes total, that’s it. The sizzle changes as you cook. Sharp at first—that’s moisture hitting heat. Then it mellows as sugars caramelize and the meat firms up. Watch for grill marks, a gentle crust forming on the outside. Juicy bounce, not rubbery. That’s medium rare.

Press the meat lightly with tongs. It should feel springy, give a little, then spring back. If you go over 10 minutes total, pork dries out. Test earlier and adjust.

Once they come off, rest them three minutes under foil. Don’t skip this. The internal juices redistribute, surfaces soften slightly, and the meat tastes deeper. It’s only three minutes but it changes everything.

Grilled Pork Tenderloin with Herb Salt Tips and Common Mistakes

Wooden skewers burn if they’re not soaked. Soak them 40 minutes. Metal skewers skip this step entirely.

The coarse sea salt matters because it doesn’t dissolve into the meat—it stays on the surface and creates actual crunch. You bite through herb crystals. Regular salt just vanishes.

Char too far? Lower the grill temperature next time or flip earlier. Flame flare-ups happen, especially if meat drips. Shift the skewers slightly away from direct heat and keep going.

The herb salt is rough on purpose. Don’t crush the coriander fine. Coarse crystals stick to meat better and hit harder when you eat it.

Alternate pork and beef because pork alone gets soft and beef alone is dense. Together they balance. One slice of each on every skewer.

Rest them. This is where people fail. They’re hot, they smell incredible, and everyone wants to eat right now. Three minutes. Under foil. It matters.

Herbed Pork Beef Skewers with Sage & Coriander

By Emma

Prep:

25 min

Cook:

10 min

Total:

35 min

Servings:

4 servings

Ingredients

• Herb Salt
• 10 ml (2 tsp) coriander seeds
• 5 ml (1 tsp) dried sage
• 5 ml (1 tsp) dried thyme
• 50 ml (3 tbsp) coarse sea salt
• Skewers
• 1 small pork tenderloin (~350 g), cubed
• 350 g beef sirloin, cubed
• 4 wooden skewers, soaked 40 minutes or metal alternatives

Method

1. Herb Salt
2. 1 Toast coriander seeds lightly in a dry pan until fragrant but not burnt—about 1-2 minutes. Let cool slightly. Using a mortar and pestle or spice grinder, coarsely crush coriander, sage, and thyme. Add coarse salt and mix. Ditch the super fine ideas; rough crystals stick better to meat and create a caramelized crust.
3. Skewers
4. 2 Fire up grill to high. Serious heat here—smoke wisps tell you it’s ready. Brush the grate lightly with oil to sidestep meat sticking.
5. 3 Alternate pork and beef cubes on skewers. Don’t crowd; let each piece touch heat directly. Sprinkle herb salt evenly over skewers while they rest a minute but before grilling. Follow the scent—earthy sage with that warm coriander punch is heady.
6. 4 Grill skewers 4-5 minutes per side. The sizzle changes from sharp to mellow as sugars caramelize and meat firms but stays springy. Look for grill marks, gentle crust forming. Press meat lightly with tongs; juicy bounce means medium rare. Over 10 min total, risk drying pork out—better safe to test earlier and adjust.
7. 5 Rest skewers 3 minutes off heat under foil. Internal juices redistribute. Don’t skip rest or end with dryness. Meat feels warmer, smells deep, and surfaces soften slightly.
8. 6 Serve straight on platter. The coarse salt bits add crunch, herbs perfume the air. If charred too far, flip duration or lower grill next time. Flame flare-ups? Shift skewers slightly away from direct heat.

Nutritional information

Calories

310

Protein

42g

Carbs

1g

Fat

12g

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Frequently Asked Questions About Pork and Beef Kabobs

Can I prep these ahead? Cube the meat the night before, cover it, stick it in the fridge. Make the herb salt in the morning or the day before—lasts forever in a jar. Thread the skewers maybe an hour before you grill, store them uncovered in the fridge. Don’t salt them until right before they hit the grate or the salt dissolves into moisture.

What if I don’t have wooden skewers? Metal works better honestly. No soaking, no burnt handles, lasts forever. If you only have bamboo, soak them longer—an hour minimum.

How do I know when they’re done? Press the meat with tongs. Medium rare feels springy, gives a little, bounces back. The grill marks should be dark but not charred black. If you’re unsure, cut into one. The pork should have maybe a sliver of pink inside, beef slightly more. Ten minutes total is the target.

Can I use a different cut of beef? Sirloin works because it doesn’t dry out fast. Tenderloin is pricey for cubes. Ribeye has too much fat and flares on the grill. Strip steak works fine too.

Why toast the coriander seeds? Releases the oil. Raw seeds taste woody. Toasted for a minute and they smell like a spice market and taste warm. One to two minutes—don’t burn them or they taste bitter and ashy.

What if I don’t have a grill? Cast iron skillet on high heat works. Takes maybe 12 minutes total instead of 10, depends on thickness and skillet temperature. Oven broiler at 500 degrees does it in about 8-10 minutes too, but you won’t get the same crust and grill marks.

How long does the herb salt last? Months. Store it in a jar with the lid on. Stays dry, stays good. Use it on roasted vegetables, fish, potatoes, eggs. One batch goes a long way.