Pork Shish Kabobs

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

5 from 2 votes

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!

Course Main Dish

Cuisine American

Keyword pork shish kabobs, pork skewers

Prep Time 25

Cook Time 20

Total Time 45

Servings 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.
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
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.
2 pounds pork tenderloin
Prep veggies. Chop the red onion, bell pepper, and zucchini into bite sized pieces.
1/2 large red onion, 1 medium bell pepper, 2 medium zucchini
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.
2 cups cherry tomatoes
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.
serve over rice or with some grilled baby 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.

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