Grilled Pork Kabobs

If you’re looking for an easy and flavorful way to cook pork on the grill, these Grilled Pork Kabobs are a wonderful choice! Tender pieces of pork tenderloin are marinated with fresh lemon juice, garlic, olive oil, and oregano, then threaded onto skewers and grilled until they’re juicy and delicious.

I love how simple this recipe is. The marinade does most of the work, and once the pork is ready, it only takes about 10 minutes on the grill. It’s a great option for a weeknight dinner, but it’s also perfect when you’re having friends or family over for a cookout.

You can serve these pork kabobs with rice, grilled vegetables, a fresh salad, or whatever sides your family enjoys. They’re easy to prepare, full of flavor, and a nice change from the usual burgers and hot dogs!

Grilled Pork Kabobs

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Fire up the grill for these flavorful pork kabobs! Tender chunks of pork are marinated in a savory blend of herbs and seasonings, then threaded onto skewers and grilled until juicy and delicious. The simple marinade adds plenty of flavor while keeping this recipe easy enough for a weeknight dinner.

These grilled pork kabobs are also a great choice for summer cookouts, backyard barbecues, and casual outdoor gatherings. With straightforward ingredients and an easy grilling method, they're a simple way to turn pork tenderloin into a flavorful meal that's easy to prepare and serve.

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Servings: 6

Course: Main Course

Cuisine: Mediterranean

Ingredients Equipment Method Video Notes

Ingredients

  

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• 2- 2 ½ lbs. pork tenderloin cleaned of excess fat & silver skin, cut into 2-inch pieces (907.2–1134 g)
• 5 cloves of garlic smashed
• 1 ½ lemons juiced
• ¼ C extra. Virgin olive oil (60 mL)
• 3 large sprigs of fresh oregano or 2 tsp. dried oregano
• Kosher salt and ground black pepper
• 6-8 metal or wood skewers

Equipment

• Grill
• skewers (metal or wood)
• temperature probe

Method

 

1. In a large dish, add the pork, smashed garlic cloves, lemon juice, olive oil and oregano and toss to coat the pork. Cover the dish with cling wrap and refrigerate for at least 2 hours or overnight.
2. Take the dish out of the refrigerator an hour before you’re ready to grill so it will come to room temperature. Skewer all the pork and then liberally salt and pepper each skewer.
3. Preheat your grill to medium high.
4. Place your skewers on the grill and grill for 5 minutes per side. This will take approximately 10 minutes. You want the pork to cook till 145 internal temperature. You can use a temperature probe to make sure the pork is cooked to a safe temperature.
5. Take the skewers off the grill and let rest for 5 minutes before serving. This will allow for some carryover cooking and for the juices to redistribute.

Serve and enjoy!

Video

Notes

*if using wood skewers, soak them in water for at least one hour before grilling to prevent them burning.

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Tips for Making the Best Grilled Pork Kabobs

Give the Pork Time to Marinate

One of the secrets to flavorful pork kabobs is giving the marinade enough time to do its job. For this recipe, I combine garlic, fresh lemon juice, olive oil, and oregano with the pork tenderloin.

Cover the dish and refrigerate it for at least two hours, or overnight if you’re planning ahead. This gives the seasonings time to flavor the meat before it goes on the grill.

Cut the Pork into Even Pieces

Try to cut your pork tenderloin into pieces that are approximately the same size. The recipe calls for 2-inch pieces, which work nicely for skewering.

Keeping the pieces consistent helps them cook at about the same rate, so you don’t end up with some pieces overcooked while others are still underdone.

Don’t Overcook the Pork

Pork tenderloin is a lean cut of meat, so it’s important not to leave it on the grill too long.

Grill the kabobs over medium-high heat, turning as needed. Use a meat thermometer to check for an internal temperature of 145°F (63°C), followed by at least a three-minute rest. I like to let mine rest for about five minutes before serving.

Using Wooden Skewers?

If you’re using wooden skewers instead of metal ones, soak them in water for at least an hour before grilling. This can help reduce scorching, although exposed ends can still char.

Frequently Asked Questions

Can I prepare pork kabobs ahead of time?

Absolutely! You can cut the pork and prepare the marinade ahead of time. Keep everything refrigerated while the pork marinates, then thread it onto skewers when you’re ready to grill.

Can I use pork tenderloin for kabobs?

Yes, and that’s exactly what I use in this recipe! Pork tenderloin is lean, tender, and easy to cut into evenly sized pieces. Just be careful not to overcook it.

How do I know when pork kabobs are done?

The best way is to use an instant-read meat thermometer. Check the center of a larger piece of pork and look for an internal temperature of 145°F (63°C). Let the meat rest before serving.

What should I serve with grilled pork kabobs?

Rice, grilled vegetables, corn on the cob, and fresh salads all make wonderful sides. You can also serve the kabobs with warm pita bread for a Mediterranean-inspired meal.

More Recipes to Try

If you enjoy these Grilled Pork Kabobs, here are a few more recipes from my kitchen that are perfect for grilling season:

• Steak Kabobs — Another delicious kabob recipe for your next cookout.
• Herb-Marinated Grilled Pork Tenderloin — A flavorful way to prepare pork tenderloin on the grill.
• BBQ Chicken Kabobs and Chili Lime Corn on the Cob — A terrific combination for a summer dinner.
• Grilled Chicken Skewers with Homemade Pesto — Another easy skewer recipe with plenty of fresh flavor.

These Grilled Pork Kabobs are a great reminder that a simple marinade and a few minutes on the grill can turn everyday ingredients into a delicious homemade meal. I hope you enjoy them!

Watch Dr. J Make Grilled Pork Kabobs

Watch Dr. J make Grilled Pork Kabobs and see how it comes together.

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