Pork Kabobs with Peppers & Onions
Fire up the grill for these mouthwatering pork kabobs with peppers and onions! This sensational recipe combines succulent chunks of pork with colorful bell peppers and sweet onions, skewered to perfection for a flavorful and satisfying meal. Marinated in a tantalizing blend of herbs and spices, these kabobs are bursting with taste and texture, making them the perfect option for outdoor gatherings, summer barbecues, or simple weeknight dinners. With simple ingredients and easy-to-follow instructions, you can whip up these pork kabobs in no time, creating a dish that's both impressive and irresistible. Whether you're a grilling enthusiast or a novice chef, our pork kabobs with peppers and onions are sure to be a hit at your next cookout. So fire up the flames and get ready to savor the deliciousness of these amazing pork kabobs!
Servings: 6
Ingredients
- 2- 2 ½ lbs. pork tenderloin cleaned of excess fat & silver skin, cut into 2-inch pieces
- 5 cloves of garlic smashed
- 1 ½ lemons juiced
- ¼ C extra. Virgin olive oil
- 3 large sprigs of fresh oregano or 2 tsp. dried oregano
- Kosher salt and ground black pepper
- 6-8 metal or wood skewers
Instructions
- 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.
- 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.
- Preheat your grill to medium high.
- 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 140-145 internal temperature. You can use a temperature probe to make sure the pork is cooked to a safe temperature.
- 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.