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Pork Shish Kabobs

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Pork Shish Kabobs combine pork tenderloin with a flavor-packed marinade and colorful vegetables. These grilled kabobs are tender and make the best delicious dinner for the family!

Make some Smoked Pork Tenderloin for another amazing dinner!

A bowl of the pork and veggies with a fork.

Grilled Pork Kabobs

We’ve been grilling on the regular here because hello Texas heat! It’s either cold salads inside or something cooked on the grill so we can keep the heat OUTside.

While kabobs take some time to prep, they cook pretty quickly. We rotate between Grilled Chicken Skewers, Grilled Steak Kabobs with Vegetables, Grilled Asian Chicken Skewers, and these pork kabobs. It’s a toss-up between what’s our current favorite because we love them all!

Why this recipe works:

  • INCREDIBLY TENDER – The pork tenderloin is one of our favorite cuts of meat because it is SO dang tender! Duh, right?
  • FULL OF FLAVOR – The marinade add tons of flavor even after only 30 minutes.
  • ADJUSTABLE – You can add or subtract veggies according to what you like best.
  • DELICIOUS LEFTOVERS – Leftovers are great and they make amazing meal prep too!
Overhead shot of two bowls of the pork kabobs and veggies on a gray background.

Ingredients Used:

  • Pork – Use two pounds of pork tenderloin for this recipe.
  • Marinade – A simple mixture of olive oil, soy sauce, apple cider vinegar, ground ginger, and garlic powder.
  • Fresh Veggies – Red onion, bell pepper, zucchini, and cherry tomatoes.
  • To serve – Serve the kabobs over rice or some crispy grilled potatoes.

How to make Pork Shish Kabobs

Step 1
Make marinade. In a bowl, whisk together the marinade ingredients – the olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, kosher salt, and freshly ground black pepper.

Step 2
Slice pork. Slice the pork tenderloin into bite-sized pieces or 1.5 inch pieces. Add to the marinade and refrigerate for at least 30 minutes.

Step 3
Prep veggies. Chop the red onion, bell pepper, and zucchini into bite sized pieces.

Other veggies would be a great addition as well, like yellow squash, mushrooms, other types of peppers, etc.

Step 4
Prep potatoes (or rice). These baby potatoes on the grill are a delicious side for these kabobs. I recommend placing prepping in advance and grilling potatoes before you put the kabobs on the grill.

Any kind of rice is also a nice side for these kabobs.

Step 5
Prep kabobs. Rotate onions, bell peppers, and pork on some metal skewers. Add the zucchini on some additional skewers to cook separately, as they will get done quicker than the pork.

I recommend grilling the tomatoes in a small tin instead of adding to skewers because they are so delicate and normally fall off the skewers.

Step 6
Grill. Light a grill to medium heat. (Add some smokey chips for additional flavor!) Place the skewers on the grill and add seasoning as desired. Rotate skewers as they cook. The pork is done at about 150 degrees F on a digital thermometer.

Remove the skewers and let rest for 10 minutes before serving.

Step 7
Serve. Serve the pork kabobs with sides of your choice.

What to serve with Pork Shish Kabobs:

We also love sipping on these Frozen Gin and Tonics when we grill, in honor of my dad!

Side view of two bowls of the pork kabobs and veggies.

Recipe Tips

  • Reserve some of the marinade to include when serving the kabobs, if desired.
  • Shoot for marinading the pork for at last 30 minutes to help meld the flavors.
  • You can add the peppers and onions to the skewers with the pork. They’re hearty veggies that won’t over-cook.
  • If adding zucchini, place those on separate skewers as they cook quickly and will get mushy if included with the pork.
  • Let the pork rest for about 10 minutes before serving.
  • If making the potatoes as a side, grill them before adding the skewers as they’ll need to be cooked at a higher temperature.
Closeup on a bowl of the kabobs off the skewers with a fork.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of pork kabobs with grilled potatoes with a fork.

Pork Shish Kabobs

Pork Shish Kabobs combine pork tenderloin with a flavor-packed marinade and colorful vegetables. These grilled kabobs are tender and make the best delicious dinner for the family!
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 349kcal
Author: Sue Ringsdorf

Ingredients

For the pork:

  • 2 pounds pork tenderloin – cut into bite-sized cubes
  • 6 Tablespoons olive oil
  • 6 Tablespoons lower-sodium soy sauce
  • 3 Tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • kosher salt and freshly ground black pepper – to taste

For the remaining ingredients:

  • 1/2 large red onion
  • 1 medium bell pepper – any color
  • 2 medium zucchini
  • 2 cups cherry tomatoes
  • serve over rice or with some grilled baby potatoes

Instructions

  • Make marinade. In a bowl, whisk together the marinade ingredients – the olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, kosher salt, and freshly ground black pepper.
  • Slice pork. Slice the pork tenderloin into bite-sized pieces or 1.5 inch pieces. Add to the marinade and refrigerate for at least 30 minutes.
  • Prep veggies. Chop the red onion, bell pepper, and zucchini into bite sized pieces.
  • Prep potatoes (or rice). These baby potatoes on the grill are a delicious side for these kabobs. I recommend placing prepping in advance and grilling potatoes before you put the kabobs on the grill.
  • Prep kabobs. Rotate onions, bell peppers, and pork on some metal skewers. Add the zucchini on some additional skewers to cook separately, as they will get done quicker than the pork.
  • I recommend grilling the tomatoes in a small tin instead of adding to skewers because they are so delicate and normally fall off the skewers.
  • Grill. Light a grill to medium heat. (Add some smokey chips for additional flavor!) Place the skewers on the grill and add seasoning as desired. Rotate skewers as they cook. The pork is done at about 150 degrees F on a digital thermometer.
  • Remove the skewers and let rest for 10 minutes before serving.
  • Serve. Serve the pork kabobs with a side of rice or the crispy potatoes.

Notes

Recipe Tips:

  • Reserve some of the marinade to include when serving the kabobs, if desired.
  • Shoot for marinading the pork for at last 30 minutes to help meld the flavors.
  • You can add the peppers and onions to the skewers with the pork. They’re hearty veggies that won’t over-cook easily.
  • If adding zucchini, place those on separate skewers as they cook quickly and will get mushy if included with the pork.
  • Let the pork rest for about 10 minutes before serving.
  • If making the potatoes as a side, grill them before adding the skewers as they’ll need to be cooked at a higher temperature.

Nutrition

Calories: 349kcal | Carbohydrates: 8g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 668mg | Potassium: 1006mg | Fiber: 2g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. This is a must. At first the thought of making can be overwhelming, but so worth it! A fun recipe to cook …. and eat.

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