Foods & cuts · Pork

Pork kebab pieces

Cubes of pork on a skewer, usually from the shoulder or the loin — and those two are different foods wearing the same shape.

What it is

Form: Kebab pieces
Typical weight: 150–250 g
Typical thickness: 25–40 mm
Cut: Not a cut of anything

This form carries interior contamination risk. Processing has moved surface bacteria into the middle, so the whole mass must reach the safety endpoint — unlike a whole cut of the same animal, whose interior was sterile before it was cut.

Why it behaves as it does

Shoulder has fat running through it and forgives being cooked past its endpoint; loin has almost none and does not. That is the same lesson the chicken skewer teaches with thigh and breast, and it arrives here with a wider gap between the two options. Pork also carries the strongest marinade tradition of the three meat skewers, and the reason is structural rather than cultural: cubes have a lot of surface for their volume, so anything applied to the outside reaches proportionally more of the food than it would on a chop. BBQHQ HOLDS NO TIME FOR THIS FOOD. 'Souvlaki' is approximate — it names a Greek dish with its own marinade and service, not a generic pork cube.

When is it done?

Food-safety endpoint

Food Standards Agency
In the UK, food should reach 70 °C held for 2 minutes, or an equivalent time-and-temperature combination, at the slowest-heating point.
- 80 °C (176 °F) held for 0 min — measured at the slowest-heating point of the food.
- 75 °C (167 °F) held for 1 min — measured at the slowest-heating point of the food.
- 70 °C (158 °F) held for 2 min — measured at the slowest-heating point of the food.
- 65 °C (149 °F) held for 10 min — measured at the slowest-heating point of the food.
- 60 °C (140 °F) held for 45 min — measured at the slowest-heating point of the food.
The rule and its source
In the UK, food is considered adequately cooked when it reaches 70 °C held for 2 minutes, or an equivalent time-and-temperature combination.
Well established
- Food Standards Agency — States this directly
  “70°C for 2 minutes”
  How it was measured:
  Temperature is that of the food itself, at the slowest-heating point.
  Equivalent to a six-log reduction in vegetative bacteria.
  Where it applies:
  England, Wales and Northern Ireland; Scotland follows equivalent guidance.
  About this source · Original · retrieved 2026-08-13
- Food Standards Agency — States this directly
  “60°C for 45 minutes, 65°C for 10 minutes, 70°C for 2 minutes, 75°C for 30 seconds”
  The combinations are presented as alternatives, not as a scale of increasing safety.
  Long, low cooks may satisfy a lower-temperature combination many times over without ever reaching the highest figure.
  About this source · Original · retrieved 2026-08-13
Food Standards Scotland
In Scotland, a thermometer inserted into the thickest part of the food should read 75 °C or above, and minced meat products such as burgers, sausages and kebabs must be cooked thoroughly all the way through.
- 75 °C (167 °F) — measured at the thickest part of the food.
The rule and its source
In Scotland, Food Standards Scotland advises consumers that food is adequately cooked when a thermometer in the thickest part reads 75 °C or above.
Well supported
- Food Standards Scotland — States this directly
  “When inserted in the thickest part of the food, the thermometer should read 75°C or above.”
  Safety regime:
  Consumer guidance, addressed to people cooking at home.
  Where it applies:
  Scotland.
  A single core temperature where the FSA publishes 70 °C held for two minutes plus a ladder of equivalents. Two food bodies in one state giving different consumer advice, and neither is in error — the same shape as the FSA/USDA/MPI divergence the safety model was built around, arriving inside the United Kingdom.
  The page states no resting guidance.
  About this source · Original · retrieved 2026-08-14
New Zealand Food Safety / Ministry for Primary Industries
In New Zealand, meat should reach 75 °C or more at the middle of the thickest part, or an equivalent combination: 75 °C for 30 seconds, 70 °C for 3 minutes, or 65 °C for 15 minutes.
- 75 °C (167 °F) held for 1 min — measured at the middle of the thickest part.
- 70 °C (158 °F) held for 3 min — measured at the middle of the thickest part.
- 65 °C (149 °F) held for 15 min — measured at the middle of the thickest part.
The rule and its source
In New Zealand, meat should reach 75 °C or more at the middle of the thickest part, or an equivalent combination of 75 °C for 30 seconds, 70 °C for 3 minutes, or 65 °C for 15 minutes.
Well established
- New Zealand Food Safety / Ministry for Primary Industries — States this directly
  “the middle of the thickest part (where the temperature should be 75°C or more)”
  How it was measured:
  Middle of the thickest part, explicitly.
  Where it applies:
  New Zealand.
  About this source · Original · retrieved 2026-08-13
- New Zealand Food Safety / Ministry for Primary Industries — States this directly
  “75°C for 30 seconds, 70°C for 3 minutes, or 65°C for 15 minutes”
  These differ from the FSA's equivalents at the same temperatures — 3 minutes against 2 at 70 °C, 15 against 10 at 65 °C.
  Where it applies:
  New Zealand.
  About this source · Original · retrieved 2026-08-13
Tenderised meat is grouped with minced meat rather than with whole cuts, and must be cooked through when barbecued.
Well supported
- New Zealand Food Safety / Ministry for Primary Industries — States this directly
  New Zealand Food Safety advises that chicken, tenderised meat and minced meat products need to be barbecued until they are cooked through, over 75 °C all the way through.
  Form:
  Groups tenderised meat with mince rather than with whole cuts — direct support for treating mechanical tenderisation as an interior-contamination form.
  Stated specifically in the context of barbecuing.
  About this source · Original · retrieved 2026-08-13
Food Standards Australia New Zealand
Across Australia and New Zealand, cook chicken, sausages and hamburgers thoroughly to an internal temperature of 75 °C, checked with a food thermometer. Steaks may be cooked to preference.
- 75 °C (167 °F) — measured at the internal centre of the food, checked with a food thermometer.
The rule and its source
Across Australia and New Zealand, FSANZ advises cooking chicken, sausages and hamburgers thoroughly to an internal temperature of 75 °C, while stating that steaks may be cooked to preference.
Well established
- Food Standards Australia New Zealand — States this directly
  “Cook chicken, sausages and hamburgers thoroughly, to an internal temperature of 75oC - check the temperature with a food thermometer.”
  Where it applies:
  Australia and New Zealand together. FSANZ's remit is bi-national, which is why a New Zealand reader is covered by this AND by MPI.
  Form:
  Names chicken, sausages and hamburgers — poultry plus the two commonest minced forms.
  Method:
  Stated in the context of sausage sizzles and barbecues specifically.
  About this source · Original · retrieved 2026-08-13
- Food Standards Australia New Zealand — States this directly
  “Steaks can be cooked to preference”
  A regulator saying explicitly where its own rule stops. Most authorities leave this to be inferred; FSANZ writes it down.
  Form:
  The distinction is FORM, not species: the same animal appears on both sides of the sentence.
  About this source · Original · retrieved 2026-08-13
Food Standards Australia New Zealand
Use separate equipment for raw and cooked meat, and never put cooked meat back on a tray or plate that held it raw. Throw away leftovers unless there is refrigeration available to cool them quickly.
The rule and its source
At a barbecue, raw and cooked meat must be kept apart: separate equipment, and cooked meat never returned to the tray that held it raw.
Well established
- Food Standards Australia New Zealand — States this directly
  “never place cooked meat back on the trays that held the raw meat”
  The single most common barbecue food-safety failure, and one that no cooking temperature prevents.
  Where it applies:
  Australia and New Zealand.
  About this source · Original · retrieved 2026-08-13
Food Standards Agency
Wash a thermometer stem in hot soapy water before and after each use, and do not put the head in water.
The rule and its source
A thermometer stem should be washed in hot soapy water before and after each use, and the head should not be put in water.
Well established
- Clemson Cooperative Extension — States this directly
  “Make sure to clean the stem of your food thermometer with hot soapy water before and after each use. Do not immerse the head in water.”
  Before and after, not just after. a probe that went into an undercooked bird and then into the next one is a cross-contamination route BBQHQ's food-safety model already recognises between surfaces and hands, and has never described for the instrument that touches every piece of meat on the grate.
  The head exclusion is an equipment instruction rather than a hygiene one — electronics — and is recorded here because it is in the same sentence and separating them would misquote the source.
  About this source · Original · retrieved 2026-08-21

When it goes wrong

It came out dry: The meat came out dry — 4 distinguishable causes.
It came out tough: The meat came out tough — 3 distinguishable causes.
It stuck to the grate: Food sticking to the grate — 2 distinguishable causes.
It caused flare-ups: Flare-ups — 2 distinguishable causes.

Afterwards

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to pork kebab pieces, and BBQHQ does not invent a distinction they do not make.

What we don't know about this

No institutional publisher has been found stating how long meat cubes on a skewer take, or what size those cubes are — and the size of the pieces governs the cook.

What we know we’re missing records what was searched for each of these, and what would settle it.