Juicy Pork Kabobs with Vegetables and Mediterranean Marinade

Name: Pork Kabobs
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 to 1.5 pounds pork tenderloin, cut into 1 inch cubes; 1 medium zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 small red onion; 1/3 cup extra virgin olive oil; zest of 1 lemon; 3 tablespoons fresh lemon juice; 2 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 2 tablespoons chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon black pepper

By:

Ruby Bennett

Published:

July 6, 2026

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What You’ll Need

I love how simple this ingredient list is. It leans on a few fresh, bright flavors to make the pork really shine. For the meat, grab a pork tenderloin. It is lean, cooks quickly, and stays tender when you handle it with a little care on the grill. If you only have pork loin or even thick pork steaks, those work too, just watch the cooking time a little closer.

For the vegetables, I use a colorful mix of zucchini, red and yellow bell peppers, and red onion. They all grill up at a similar pace and give those skewers that gorgeous, farmer’s market look. Feel free to swap in whatever looks fresh at the store: summer squash, cherry tomatoes, or mushrooms are all great choices.

The marinade is where the magic happens. Whisk together olive oil, lemon zest, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, fresh parsley, salt, and pepper. It is zesty, a little sweet, and coats the pork beautifully. If you are looking for a different protein, this same marinade works wonders on chicken breast or thighs, so do not be afraid to mix it up.

Here is a quick look at the marinade and ingredient lineup:

Pork: 1 to 1.5 pounds pork tenderloin, cut into 1 inch cubes
Vegetables: 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
Olive oil: 1/3 cup extra virgin olive oil
Lemon: zest of 1 lemon plus 3 tablespoons fresh lemon juice
Honey: 2 tablespoons
Garlic: 3 cloves, minced
Dijon mustard: 1 tablespoon
Herbs: 1 teaspoon dried oregano, 2 tablespoons chopped fresh parsley
Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper

A little prep note: If you are using wooden skewers, soak them in water for at least 30 minutes before threading. Metal skewers are even easier because they conduct heat and cook the meat from the inside.

This recipe is very forgiving. Do not have oregano? Try dried thyme or marjoram. No honey in the pantry? A good maple syrup or agave works. The key is a balance of acid, a little sweetness, and plenty of garlic.

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How To Make Pork Skewers On BBQ

Cooking these pork kabobs on a hot grill gives you that wonderful smoky char while keeping the meat juicy. I like to fire up my gas grill to medium high heat, right around 400 degrees Fahrenheit, and let it fully preheat while I assemble the skewers. This step really helps with those nice sear marks.

Before you do anything with the meat, cut the pork tenderloin into even, 1 inch square pieces. Do the same with the zucchini, bell peppers, and onion. Keeping everything the same size is the single most important thing you can do for even cooking. If you cut some pieces larger and some smaller, the small ones will burn before the large ones are done.

Pork Kabobs, How To Make Pork Skewers On BBQ

Now whisk the marinade ingredients together in a large bowl until the honey dissolves and everything looks emulsified. Reserve about one third of the marinade in a separate small bowl and set it aside. You will use that clean batch for basting later. Toss the pork cubes in the large bowl with the remaining two thirds of the marinade and really use your hands to rub it into every piece of meat. That little bit of hands on time makes a noticeable difference in flavor.

Once the pork is coated, add the chopped vegetables to the same bowl and toss gently until everything is glossy and bright. Thread the skewers by alternating pieces of pork, bell pepper, zucchini, and red onion, leaving a tiny gap between each piece so the heat can circulate. Do not pack them tightly.

Place the skewers directly on the preheated grill grates. Close the lid and let them cook for about 10 minutes on the first side. You are looking for golden grill marks and a little bit of caramelization from the honey. Flip them carefully with tongs and grill for another 10 minutes on the second side, closing the lid for 2 to 3 minutes at a time to keep the heat steady. About halfway through cooking, start brushing the reserved clean marinade over the skewers. I also like to give them one final brush right before I pull them off the grill.

Safety tip: Always discard any leftover marinade that touched raw meat. Do not reuse it as a sauce. That is why you set aside the clean portion at the very start.

The total grill time is about 20 minutes, but trust your thermometer more than the clock. Insert an instant read meat thermometer into the thickest piece of pork. You want an internal temperature of 145 degrees Fahrenheit, followed by a 3 minute rest off the heat. That rest is not optional. It locks in the juices so every bite is succulent.

If you want a subtle smoky flavor, toss a handful of apple or hickory wood chips onto the grill just before you add the skewers. It adds a lovely depth that pairs beautifully with the lemon and honey. For a slightly different take on grilled pork, you might enjoy these pork shoulder skewers that have a richer, fattier bite.

Broiling Instructions for Pork Skewers

No grill? No problem at all. These pork kabobs turn out wonderfully under the broiler, and the whole process is fast. Start by positioning an oven rack about 6 inches from the top heating element and preheat the broiler on high for a few minutes. You want it screaming hot before the skewers go in.

Line a rimmed baking sheet with foil or parchment paper for easy cleanup. Arrange the assembled skewers on the sheet, leaving a little breathing room between each one. Slide the tray under the broiler and let them cook for 10 to 12 minutes total, turning them once halfway through. I usually pull them out at the 5 or 6 minute mark, flip, and then pop them back in for the remaining time.

Just like on the grill, brush the skewers with the reserved clean marinade both during cooking and immediately after they come out of the oven. You will know they are done when the vegetables have a slight char on the edges and the pork has no visible pink inside. A quick check with a meat thermometer confirming 145 degrees Fahrenheit gives you total confidence.

The broiler method is actually my go to on chilly evenings when I do not feel like standing outside. The high direct heat mimics the grill beautifully. If you enjoy this technique, you might also like this simple pork skewer recipe that walks through a similar approach with a different spice blend.

Recipe Tips

Over the years, I have made every kabob mistake in the book, and these little pointers are the ones I come back to again and again. First, turn the skewers every 10 minutes and close the lid immediately after each turn. That burst of trapped heat gives the meat a gorgeous crust without drying it out.

Because pork tenderloin is so lean, it cooks faster than fattier cuts. That makes it ideal for kabobs, but it also means you have a smaller window of perfect doneness. Watch for the meat to go from a deep pink to a pale, opaque white with just a hint of blush in the very center before you pull it. The 145 degrees Fahrenheit target and the 3 minute rest really do all the heavy lifting for a worry free, juicy result.

Do not skip the step of rubbing the marinade into the meat by hand. A spoon or a quick toss never quite coats every surface the way your fingers do. It is a small extra moment that pays off in flavor.

If you want to get a head start, you can marinate the pork overnight. The lemon and garlic will continue to tenderize and season the meat without making it mushy. Just hold off on adding the vegetables until right before you are ready to cook. When zucchini and onion sit in an acidic marinade for hours, they can turn a little soft and watery, and we want them to stay sturdy enough to hold their shape on the grill. For another example of a well balanced marinade, this tender pork kabob marinade from Taste of Home uses a similar citrus, and garlic base with excellent results.

Serving Suggestions

I love setting these pork kabobs out on a big platter and letting everyone build their own plate. The Mediterranean flavors in the marinade practically beg for a spread of fresh, vibrant sides. A classic Greek salad with crunchy cucumber, juicy tomatoes, salty feta, and a handful of Kalamata olives is always my first instinct. If you want something a little unexpected, watermelon feta salad with a drizzle of lime and fresh mint is a knockout on a hot afternoon.

For something warm and hearty, heap the skewers over a bed of fluffy rice or nutty quinoa. The grains soak up every drop of the lemony juices that drip off the meat. Roast potatoes tossed with olive oil and oregano are another family favorite in my kitchen. And if you are firing up the grill anyway, throw on a few ears of corn while you are at it.

Do not skip the sauces and breads. Warm, pillowy pita bread and a generous scoop of cool, garlicky tzatziki turn these kabobs into a proper Greek inspired feast. A simple lemon tahini dressing drizzled over the whole plate ties everything together without much effort. I also love piling the leftover meat and charred vegetables into a wrap the next day for a quick, high protein lunch that tastes just as good cold as it does hot.

Serving Style	Perfect Pairing
Quick weeknight	Rice pilaf or simple cucumber salad
Summer cookout	Warm pita, tzatziki, grilled corn
Fresh and light	Greek salad or watermelon feta salad
Meal prep leftovers	Wraps with crisp lettuce and a drizzle of tahini

More Meat Skewers To Try

If you loved making these, I have a feeling you will want to keep the skewer streak going. Lamb kabobs souvlaki are a fantastic next step. The combination of tender lamb, oregano, and lemon served over a crisp Greek salad is one of those dishes that feels both special and completely effortless on a weeknight. The marinade is similar enough that you already know the method, but the flavor is wonderfully distinct.

For something a little different, chicken liver skewers with balsamic onions and rainbow chard bring a rich, savory depth that surprises everyone at the table. Even people who think they do not like liver usually come around after one bite of those caramelized edges. And if you are keeping things lower in carbs, a classic pork kabob recipe often shares the same simple, clean approach that makes keto chicken satay skewers such a hit. The peanut sauce alone is worth firing up the grill.

Each of these recipes follows the same simple rhythm: a punchy marinade, a hot grill or broiler, and a little patience while the fire does the work. I hope you give one of them a try and let me know how it turns out in the comments.

Frequently Asked Questions

What is the best cut of pork for kabobs?

Pork tenderloin or boneless pork loin are the best cuts because they are lean, tender, and cook quickly. Shoulder (butt) also works but may need longer marinating.

How long should I grill pork kabobs?

Grill over medium high heat (about 400°F) for 10 to 14 minutes, turning every 3 4 minutes, until the internal temperature reaches 145°F followed by a 3 minute rest.

What internal temperature should pork kabobs reach?

Cook pork kabobs to an internal temperature of 145°F as measured by a meat thermometer, then let rest for 3 minutes before serving.

How do I keep wooden skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before threading. Alternatively, use flat metal skewers that conduct heat evenly and don't burn.

Can I make pork kabobs in the oven?

Yes. Arrange skewers on a wire rack over a baking sheet, broil on high for 4 5 minutes per side, or bake at 425°F for 15 20 minutes, turning halfway.

What vegetables pair well with pork kabobs?

Bell peppers, red onion, zucchini, cherry tomatoes, and mushrooms are classic choices. These vegetables cook in the same time as pork cubes and add color and flavor.

Pork Skewers (Kabobs)

These Greek style BBQ pork kabobs are my answer to every summer cookout invitation and every weeknight when I want something fast but full of flavor. The recipe starts with lean pork tenderloin, which I love for how quickly it cooks and how well it soaks up the bright, zesty marinade. A blend of lemon zest, fresh lemon juice, honey, garlic, Dijon mustard, oregano, and parsley gives the meat a sunny, Mediterranean personality that feels completely different from your average soy sauce based skewer.

The beauty of these kabobs is how little fuss they require. While the grill preheats to a steady medium high, you can have the pork cubed, the vegetables chopped, and the marinade whisked together in under 15 minutes. Threading the skewers with alternating chunks of red and yellow bell pepper, zucchini, red onion, and those glossy cubes of marinated pork is a colorful ritual I never get tired of. Ten minutes per side on a hot grill, a few generous brushes of reserved marinade, and you have a platter of juicy, high protein skewers that look as impressive as they taste.

I like to think of this as a gateway recipe for anyone who wants to feel more confident at the grill. Because the tenderloin is so forgiving when you keep an eye on the temperature, you get a beautifully cooked result without any stress. Serve them alongside a pile of warm pita, a bowl of cool tzatziki, and a crisp Greek salad, and you have a meal that brings everyone to the table smiling. For another take on the classic, this juicy grilled pork kabobs recipe from The Spruce Eats walks through a slightly different marinade that might spark a few new ideas for your next batch.