Pork Kabobs
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These Pork Kabobs are made with marinated and seasoned balsamic pork tenderloin medallions, bell peppers, zucchini, and red onion, and served with a crunchy, fresh side salad. They’re a perfect summer meal: colorful, easy to prep, and full of bold flavor!
Pork Kabobs Recipe
If you love firing up the grill as much as I do, these Italian-seasoned balsamic pork kabobs will quickly become your new go-to warm weather dinner.
The kabobs feature fresh vegetables and pork tenderloin medallions tossed in a simple balsamic and herb marinade. Everything is skewered and grilled until slightly charred, juicy, and tender. They come together in under 45 minutes and taste just as good as they look!
Plus, I think there’s just something fun about eating off of a stick (just check out my Asian Steak Kebabs!)
Serve the kabobs with a crisp romaine salad tossed with cherry tomatoes, cucumber, basil, and the same balsamic dressing for a balanced and satisfying meal, then finish off your meal with a light summer dessert like classic strawberry shortcake.
Why This Recipe is a Family Favorite
- They’re easy and impressive. This dish looks fancy enough for guests but comes together fast enough for a weeknight dinner.
- They’re packed with summer flavor. Smoky grilled pork, fresh veggies, and a zippy balsamic marinade? Yes, please!
- They make a full meal. Add the quick salad and you’re done. There’s no need to plan a dozen sides!
Ingredients
This is what you’ll need for the pork kabobs:
- Pork tenderloin medallions: If you can’t find medallions, just buy a pork tenderloin and cut it into bite sized pieces so they will fit on the skewers.
- Bell peppers: Sweet and colorful, bell peppers char so beautifully on the grill and add a lovely crunch to every bite.
- Zucchini: A summer favorite with a mild flavor and firm texture that holds up well when grilled.
- Red onion: Adds a savory bite and softens into sweet, caramelized perfection.
- Fresh basil: Stirred in at the end for a pop of fresh, herby brightness!
Marinade Ingredients
- Olive oil: Helps the marinade coat the meat and vegetables evenly while keeping everything juicy on the grill.
- Balsamic vinegar: Adds tangy flavor and depth to both the skewers and the salad.
- Italian seasoning: This blend of dried herbs brings bold, classic flavor to the dish.
- Salt and pepper: Essential for balancing and enhancing all the flavors!
Substitutions and Variations
Different protein: Swap the pork cubes for chicken, shrimp, or even steak if that’s what you have on hand. Just adjust the cooking time accordingly.
Different vegetables: Mushrooms, cherry tomatoes, or chunks of eggplant would all work well on the grill if you want to mix things up.
Different herbs: No basil? Try parsley, oregano, thyme, or even a little fresh mint for a new flavor profile.
How to Make Pork Kabobs
- Prep the grill. If using wooden skewers, soak them in water for about an hour. Preheat your grill to medium heat, about 375°F-400°F.
- Prep the veggies. Wash and slice the zucchini, chop the bell peppers and red onion, and slice the pork into bite-sized pieces. Mix the marinade ingredients (olive oil, balsamic vinegar, Italian seasoning, salt, and pepper) in a small bowl.
- Season & assemble the skewers. In a large bowl, toss the pork, peppers, zucchini, and onion with half the marinade. Thread the meat and vegetables onto skewers, leaving a bit of space between pieces for even cooking.
- Grill the kabobs. Place the skewers on the grill and cook for about 10 minutes, turning every 2–3 minutes, until charred and cooked through. Use a meat thermometer to ensure the pork reaches 145°F. Rest for at least 3 minutes.
Transfer to a platter and top with sliced fresh basil and a little extra balsamic vinegar, if desired.
If you enjoy this meal, you’ll probably love these Bang Bang chicken skewers, too! It’s always so fun presenting dinner in this way.
Recipe FAQs
Assemble the skewers, then cover them tightly with plastic wrap and store, refrigerated, for up to 2 days, until you’re ready to cook.
Transfer to an airtight container or zip-top bag and store in the refrigerator for 3-4 days, per USDA. I prefer to remove the pork and vegetables from the wooden skewer first to save space, but that’s up to you.
Microwave leftover kebabs on a plate for 2-3 minutes, or transfer the kabobs to a baking sheet and reheat under a broiler for 3-4 minutes, turning once halfway through.
How to Serve
These pork kabobs pair perfectly with fresh vegetable sides, rice, or grilled bread. Try them with:
- Salads: Try a Tuscan-inspired cannellini bean salad or pasta salad for a filling summer dinner.
- Appetizers: A quick bruschetta would be a delicious way to start your meal!
- Seasonal sides: A tasty grilled corn on the cob or cucumber tomato feta salad is the perfect way to celebrate summer.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Grilled Pork Kabobs
Equipment
Ingredients
- 1.5 – 1.75 lbs pork tenderloin cut into medallions or bite-sized pieces
- 2 bell peppers
- 3 small zucchini
- 2 red onion
- 8-12 leaves fresh basil
Marinade
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon Italian seasoning homemade or store-bought
- salt and pepper to taste
Video
Instructions
- Do the prep work. If using wooden skewers, soak the skewers in water for about an hour. Preheat your grill to medium heat, about 375° – 400° F. Wash and slice the zucchini into rounds. Dice the red onion into 1 inch pieces. Remove the stem and seeds from the bell peppers and cut them into bite sized pieces. Slice the pork into bite-sized pieces.
- Make the marinade. Mix the balsamic vinegar, oil, and Italian seasoning together. Season to taste with salt and pepper.
- Season & assemble the skewers. Add the bell peppers, zucchini, onion and pork pieces to a large bowl. Drizzle with half of the marinade/salad dressing, and toss to mix and coat each piece. Thread the meat and vegetables onto each skewer.
- Grill the kabobs. Lay the skewers on the grill, and cook for about 10 minutes. Turn the kabobs every 2-3 minutes, until they’re lightly charred on all sides and cooked through. Use a meat thermometer to check the internal temperature of the pork, to ensure it’s cooked through to 145° F.Once the pork reaches temperature, set the skewers aside and allow them to rest for at least three minutes. Transfer the kabobs to a platter to rest for at least 3 minutes, then sprinkle with sliced fresh basil and a little salt and pepper.
Notes
- To make in advance: Assemble the skewers, then cover tightly with plastic wrap and store refrigerated for up to 3 days, per USDA.
- To store leftovers: Transfer cooled leftovers to an airtight container or zip top bag. Store in the refrigerator for 3-4 days.
- To reheat leftovers: Microwave leftovers on a plate for 2-3 minutes, or transfer the kabobs to a baking sheet and reheat under a broiler for 3-4 minutes, turning once halfway through.
