Grilled Pork Kabobs

For a delicious summer meal, make grilled pork kabobs! Featuring marinated pork tenderloin, the skewers can be prepped ahead to save time!

Prep Time30

Cook Time15

Total Time45

Servings: servings, about 12 kebabs

Calories: 332kcal

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.

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.