Wild Boar Kebabscrop

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Wild Boar Kebabs

Wild boar has more flavor than tame pork. It has to be tenderized a bit, but that’s easily accomplished with an onion-juice marinade. You can use pork or beef medallions instead of boar and any type of cubed vegetables. This recipe makes about 6 skewers. BENEFITS: Wild boar (and therefore pork) has protein and lysine for building muscle, bone, and blood. It also contains phosphorus for nerve and muscle function and vitamin B12 for protecting nerves and brain cells.


1 lb. wild boar medallions or pork tenderloin
1/2 cup each cubed white onion, red bell pepper, and green bell pepper
1/3 cup xylitol (or coconut sugar or brown sugar)
1/2 cup low-sodium soy sauce or tamari sauce
1/4 cup onion juice
3 Tbs. fresh lemon juice
t Tbs. minced garlic
1/2 tsp rock salt
1/4 tsp. white pepper

1. Cut the medallions into 1-inch cubes.
2. Make the marinade: Mix all the marinade ingredients in a bowl.
3. Add the boar, cover, and marinate in the refrigerator for 1-2 hours.
4. Remove the meat from the marinade and alternately thread the meat and vegetables onto metal or wooden skewers.
5. Grill the skewers over medium heat, turning frequently, for 10-15 minutes or until the meat is cooked through.

Chef’s Note: To make the onion juice, run two whole onions through a juicer to get the amount you need. If using wooden skewers, soak them in water for at least half an hour before threading.

About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that. foodtrients.com
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