Pork Kabobs with Vegetables and Mediterranean Marinade

What You’ll Need

These grilled pork kabobs come together with simple, fresh ingredients you can find at any grocery store. The Mediterranean style marinade uses pantry staples and bright herbs, so prep is quick. For the protein, pork tenderloin is the star here because it stays tender on the grill and absorbs flavor well. Pair it with sturdy vegetables that hold their shape over high heat.

For the Pork and Vegetables

• 1.5 to 2 pounds pork tenderloin, trimmed and cut into 1 inch cubes
• 1 medium zucchini, sliced into thick rounds
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil, for tossing vegetables

For the Mediterranean Marinade

• 1/3 cup olive oil
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

Easy Swaps

Chicken breast or thighs work if you prefer poultry. Pork shoulder is a great pick when you want richer flavor and more forgiving texture. Feel free to use seasonal vegetables like cherry tomatoes, mushrooms, or even pineapple chunks.

How To Make Pork Skewers On BBQ

Grilling pork kabobs is a straightforward process that delivers big Mediterranean flavor with very little hands on time. The full recipe is in the card below, and these step by step photos walk you through each stage so your first batch comes out perfectly browned and juicy.

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Step 1: Prep the Grill and Skewers

Preheat your BBQ to medium high heat, about 400 to 450 degrees Fahrenheit. If you are using wooden or bamboo skewers, soak them in water for at least 30 minutes so they do not burn on the grill. This small step prevents snapped skewers and keeps the meat secure.

Step 2: Cut the Pork and Vegetables

Cut the pork tenderloin and vegetables into 1 inch pieces so they cook at the same rate. Uniform sizing is the secret to kabobs that finish evenly without raw centers or charred edges.

Step 3: Make the Marinade

Whisk the olive oil, lemon zest, lemon juice, honey, garlic, salt, pepper, Dijon mustard, parsley, and oregano in a small bowl until smooth and well combined.

Step 4: Marinate the Pork

Place the pork cubes in a large bowl or zip top bag and pour two thirds of the marinade over the top. Toss well so every piece is coated. Let it sit for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor. Toss the vegetables with the remaining marinade right before grilling, never before, so they stay firm.

Step 5: Thread the Skewers

Alternate pieces of pork, bell pepper, zucchini, and red onion on each skewer. Leave a small gap between each piece so the heat circulates and the food cooks evenly. If you are using bamboo skewers, thread two parallel skewers per kabob to keep the meat from spinning when you turn them.

Step 6: Grill the Kabobs

Oil the grill grates lightly with a paper towel and tongs to prevent sticking. Place the skewers on the grill and cook for 10 minutes per side, closing the lid for 2 to 3 minutes at a time to keep the heat consistent. Brush the reserved marinade over the kabobs halfway through cooking and again just before serving. For a different take on grilled pork, try these Pineapple BBQ Pork Skewers.

Step 7: Check Doneness and Rest

Cook until the internal temperature of the pork reaches 145 degrees Fahrenheit on an instant read thermometer. Transfer the kabobs to a platter and let them rest for 3 to 5 minutes so the juices settle back into the meat. The pork can look slightly pink and still be safe at this temperature.

Broiling Instructions for Pork Skewers

No grill, no problem. You can make juicy pork kabobs right in the oven using the broiler. This method is great for weeknights, apartment cooking, or when the weather refuses to cooperate with your dinner plans.

Step 1: Preheat the Broiler

Set your oven to broil and let it preheat for about 5 minutes so the element is fully hot and ready to sear.

Step 2: Prepare the Pan

Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Lightly oil the foil so the skewers do not stick during cooking.

Step 3: Position and Broil

Arrange the assembled skewers on the baking sheet and place it about 6 inches from the broiler element. Broil for 10 to 12 minutes total, turning once halfway through so all sides pick up color. Brush with the reserved marinade halfway through broiling and again right after you pull them from the oven.

Step 4: Check for Doneness

The pork should be cooked through with no pink bits, and the vegetables should have a light char on the edges. Since pork tenderloin is lean, it cooks fast, so keep a close eye during the last few minutes to avoid overcooking.

Recipe Tips

These small adjustments make a real difference when you want restaurant style pork kabobs at home. Use them as a checklist before you fire up the grill.

• Cut every piece to about 1 inch so the pork and vegetables finish cooking at the same time.
• Turn the skewers every few minutes and close the grill lid to lock in heat and smoke.
• Pork tenderloin is lean, so do not overcook. Pull the kabobs off the grill as soon as the thermometer reads 145 degrees Fahrenheit.
• Rub the marinade into the meat by hand for the best coverage and flavor penetration.
• Marinate the meat overnight in the fridge for richer flavor, but only marinate the vegetables for 15 to 30 minutes right before grilling so they do not turn soggy.
• Soak bamboo skewers for 30 minutes in water to keep them from burning on the grill.
• Use two parallel skewers per kabob if you are using bamboo to stop the food from spinning while you turn them.
• Oil the grill grates before cooking to keep the pork from sticking and tearing.
• Brush the reserved marinade on the kabobs during the first half of cooking only, since sugar based marinades can burn quickly over high heat.

Tip: For a heartier take, swap tenderloin for pork shoulder. Shoulder has more fat, stays juicy if you get distracted, and is a great match for a longer marinade. For more inspiration, see these Grilled Pork Shoulder Skewers.

Serving Suggestions

Pork kabobs pair well with just about any Mediterranean or summer side. Build a colorful plate with a mix of starches, fresh salads, and a cool sauce. Here are some combinations that work beautifully.

Easy Side Pairings

• Greek salad with cucumber, tomato, red onion, and feta
• Watermelon salad with crumbled feta and mint
• Potato salad with dill pickles or a no mayo Romesco version
• Elote pasta salad or purple cabbage coleslaw
• Warm pita bread with a side of tzatziki or lemon tahini dressing
• Grilled corn on the cob brushed with butter and herbs

Heartier Options

• Steamed white or brown rice
• Fluffy quinoa with chopped parsley
• Roasted baby potatoes with olive oil and rosemary
• Rice pilaf with toasted pine nuts

What to Do with Leftovers

Slide leftover pork and vegetables off the skewers and tuck them into a wrap with lettuce, tomato, and tzatziki for a fast lunch the next day. You can also store them in an airtight container in the fridge for up to 3 days and snack on them cold for a high protein bite. For more dinner ideas, browse a roundup like this grilled pork kabobs recipe from Food Network.

More Meat Skewers To Try

If you love the easy prep and bold flavor of pork kabobs, you will enjoy these other skewer recipes. Each one follows the same simple formula of marinated protein plus vegetables, with a unique twist on seasoning and sides.

Lamb Kabobs Souvlaki with Greek Salad

Tender chunks of lamb marinated in lemon, garlic, and oregano, grilled to perfection and served alongside a crisp Greek salad. A classic Mediterranean dinner that feels special but is simple enough for a weeknight.

Chicken Liver Skewers with Balsamic Onions and Rainbow Chard

A rich and savory option for adventurous eaters. The livers are quickly seared on skewers and balanced by sweet caramelized onions and earthy rainbow chard.

Keto Chicken Satay Skewers

Chicken thighs in a creamy coconut and peanut style marinade, grilled and finished with a low carb dipping sauce. Perfect for meal prep and friendly to low carb and keto eaters.

For even more variety, this best pork kabobs recipe from Allrecipes is a great backup when you want to try a different seasoning blend.

Frequently Asked Questions

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Pork Kabobs

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🔥 Tender, juicy pork tenderloin paired with colorful vegetables in a bright Mediterranean lemon-herb marinade.
🥩 Perfect for summer grilling or easy weeknight broiling, ready in under an hour.

• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1.5 to 2 pounds pork tenderloin, trimmed and cut into 1 inch cubes

1 medium zucchini, sliced into thick rounds

1 red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 inch pieces

1 medium red onion, cut into wedges

2 tablespoons olive oil, for tossing vegetables

1/3 cup olive oil

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

2 tablespoons honey

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Dijon mustard

2 tablespoons fresh parsley, chopped

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

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Instructions

1-Prep the grill and skewers: Preheat grill to 400-450°F. Soak wooden skewers in water for at least 30 minutes.

2-Cut the pork and vegetables: Cut pork tenderloin and vegetables into 1-inch pieces for even cooking.

3-Make the marinade: Whisk olive oil, lemon zest, lemon juice, honey, garlic, Dijon mustard, parsley, oregano, salt, and pepper until smooth.

4-Marinate the pork: Coat pork with two-thirds of the marinade; let sit 30 minutes at room temperature or up to 4 hours refrigerated. Toss vegetables with remaining marinade just before grilling.

5-Thread the skewers: Alternate pork, bell pepper, zucchini, and red onion on skewers, leaving small gaps. Use two parallel skewers if using bamboo.

6-Grill the kabobs: Oil grates; grill skewers 10 minutes per side, closing lid for 2-3 minutes at a time. Brush with reserved marinade halfway and before serving.

7-Check doneness and rest: Cook until pork reaches 145°F internal temperature. Rest 3-5 minutes before serving.

Last Step:

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Notes

🔪 Cut every piece to about 1 inch so the pork and vegetables finish cooking at the same time.
🌡️ Pull the kabobs off the grill as soon as the thermometer reads 145°F to keep the lean tenderloin juicy.
🍢 Use two parallel skewers per kabob if using bamboo to stop the food from spinning while you turn them.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Marinating Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean
• Diet: Gluten-Free, Dairy-Free

Nutrition

• Serving Size: 2 skewers
• Calories: 380
• Sugar: 8g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 95mg