Pork Kabobs: Greek-Marinated Skewers With Vegetables

What Are Pork Kabobs?

Pork Kabobs combine cubes of tender pork with zucchini, peppers, and red onion on skewers. A Greek-inspired marinade of lemon, garlic, herbs, honey, and Dijon mustard gives every bite a bright, savory flavor that suits a summer barbecue or an easy family dinner.

Pork tenderloin is especially useful here because it is lean and cooks quickly. Cutting the meat and vegetables into evenly sized pieces helps them finish at about the same time, while alternating them on the skewers spreads the flavor and color throughout each serving.

The marinade brings together olive oil, fresh lemon, honey, garlic, Dijon, parsley, and oregano. It is lemony and herbaceous, with enough sweetness to complement the lightly charred edges created by grilling or broiling.

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You can cook these pork skewers on a medium-high barbecue or under a preheated broiler. Both methods are included below, so the recipe remains practical even when outdoor grilling is not convenient.

Pork Kabobs Ingredients

The recipe uses one group of pork and vegetables plus a separate honey Dijon marinade. Keep the listed quantities unchanged so the marinade remains balanced.

Pork and Vegetables

• 1 lb pork tenderloin, or 450 grams, cut into cubes
• 1 large zucchini, cut into half-moon pieces
• 1 red bell pepper, cut into small squares
• 1/2 yellow bell pepper, cut into small squares
• 1 red onion, cut into square pieces

A long red pepper can be used for the red bell pepper. The source also notes that the yellow bell pepper can be replaced with green pepper.

Greek-Style Marinade

• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1.5 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped

Dried parsley and oregano can also work when fresh herbs are unavailable. The lemon zest and juice supply acidity, while honey and Dijon round out the marinade without hiding the flavor of the pork and vegetables.

How to Make Pork Kabobs

Prepare all the ingredients before assembling the skewers. If you use wooden skewers, soak them in water for 10 minutes so they do not burn too quickly during cooking.

Prepare the Pork, Vegetables, and Marinade

1. Preheat the barbecue to medium-high heat. Spray the grill with oil if needed.
2. Cut the pork tenderloin, zucchini, bell peppers, and red onion as specified in the ingredient list. Set them aside.
3. Combine the olive oil, lemon zest, lemon juice, honey, garlic, salt, pepper, Dijon mustard, parsley, and oregano in a bowl. Whisk until combined.
4. Place the pork in a large mixing bowl and pour two-thirds of the marinade over it. Toss well.
5. Add the vegetables and continue tossing, rubbing the marinade into the pork and vegetables with your hands.

Keep the remaining one-third of the marinade separate from the raw pork. This clean portion is used for brushing during cooking and after the kabobs come off the heat.

Assemble the Skewers

Thread alternating pieces of pork and vegetables onto each skewer. One useful pattern is pork, onion, and zucchini, followed by another piece of pork, onion, and pepper. Continue until the ingredients are assembled.

Evenly sized pork cubes and vegetable pieces promote consistent cooking. Avoid packing them so tightly that heat cannot circulate around their edges.

Grill the Pork Kabobs

1. Place the assembled skewers on the preheated barbecue.
2. Grill for 10 minutes on the first main side.
3. Turn the skewers and grill for 10 minutes on the second main side.
4. Cook the edges for an additional 1 to 2 minutes.
5. During 2 to 3 minutes of each 10-minute period, close the barbecue hood or lid to maintain consistent heat.
6. Brush the skewers with the clean reserved marinade halfway through cooking and again after placing them on a serving platter.

Turn the skewers carefully so the pork cooks evenly and the vegetables become lightly charred. Use a food thermometer as the primary safety check. According to USDA pork safety guidance, pork tenderloin should reach 145°F, or 63°C, followed by at least a 3-minute rest.

Broil the Pork Kabobs

1. Set the oven to broil and allow it to preheat.
2. Line a baking sheet with aluminum foil or baking paper, then arrange the assembled skewers on it.
3. Position the baking sheet about 6 inches from the broiler.
4. Broil the skewers for 10 to 12 minutes, turning them once halfway through.
5. Brush with the clean reserved marinade halfway through broiling and again after removing the skewers from the oven.
6. Confirm that the pork is cooked through and the vegetables are slightly charred.

Because broilers vary, check the largest pork cubes with a thermometer rather than relying only on color. The vegetables should soften while retaining enough structure to stay securely on the skewers.

Tips, Variations, Serving, and Storage

Tips for Juicy, Evenly Cooked Kabobs

Turn the skewers every 10 minutes and close the lid briefly as directed to keep the grill heat consistent. Pork tenderloin is lean and fast-cooking, so checking the thickest cubes helps prevent both undercooking and unnecessary drying.

Rubbing the marinade into the pork and vegetables helps distribute the herbs, lemon, and garlic. For a stronger flavor, the pork can marinate overnight. Do not add the vegetables until shortly before grilling because a long stay in the marinade can make them soggy.

Always reserve the finishing marinade before it touches raw meat. This keeps the portion used for brushing and serving separate and safe.

Simple Ingredient Variations

The verified ingredient notes allow a long red pepper in place of a standard red bell pepper. Green pepper can replace the yellow bell pepper. Dried parsley and oregano may also be used instead of fresh herbs.

Keep the measured quantities and the rest of the method unchanged when making these swaps. No unverified cooking times or additional substitutions are needed.

What to Serve With Pork Kabobs

These Mediterranean pork kabobs pair well with potato salad, watermelon salad with feta, Greek salad, cabbage coleslaw, warm pita bread, or tzatziki. Rice, quinoa, roast potatoes, and grilled corn on the cob are also source-backed serving ideas.

For another grill-friendly meal, try a chimichurri grilled chicken bowl. The fresh herb flavors fit naturally into the same warm-weather menu.

Using Leftovers

Leftover pork and vegetables can be tucked into a wrap the following day. They can also be kept in a container for convenient high-protein snacking.

Frequently Asked Questions

Make These Pork Kabobs for Your Next Cookout

With pork tenderloin, colorful vegetables, and a lemon-herb marinade, these Pork Kabobs deliver a practical balance of freshness and savory grill flavor. Follow the verified grill or broiler method, keep the reserved marinade clean, and confirm doneness with a thermometer for juicy, dependable results.

Pork Skewers With Greek Marinade

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What Are Pork Kabobs? Pork Kabobs combine cubes of tender pork with zucchini, peppers, and red onion on skewers.

• Total Time: 52 min
• Yield: 8 skewers 1x

Ingredients

Scale 1x2x3x

Pork & Veggies
1 lb pork tenderloin, cut into cubes
1 large zucchini, cut into half-moon pieces
1 red bell pepper, cut into small squares (I used long red pepper)
0.5 yellow bell pepper, cut into small squares (this could also be green pepper)
1 red onion, cut into square pieces

For Pork Kabobs Marinade
3 tablespoons olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice
1.5 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
0.5 teaspoon pepper
1 teaspoon Dijon mustard
2 tablespoons parsley, fresh, chopped finely (but dry can also work)
1 tablespoon oregano, fresh, chopped finely (but dry can also work)

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Instructions

BBQ Instructions
1-Preheat the BBQ to medium-high heat and: Preheat the BBQ to medium-high heat and spray with oil if needed. If using a skillet/stove, see the instructions below.
2-If using wooden skewers, soak them in: If using wooden skewers, soak them in water for 10 minutes before using. This will prevent them from burning too quickly.
3-Cut the pork and vegetables and set: Cut the pork and vegetables and set them aside.
4-Combine the marinade ingredients in a bowl: Combine the marinade ingredients in a bowl and whisk.
5-Add the pork to a large mixing: Add the pork to a large mixing bowl and pour over ⅔ of the marinade. Toss through, then add the vegetables and continue to toss through, rubbing the marinade into the meat and veggies with your hands.
6-Make the skewers with alternating pieces of: Make the skewers with alternating pieces of meat and vegetables. I like to do a piece of pork followed by onion and zucchini, then another piece of pork followed by onion and pepper, and so on.
7-Cook the skewers on the BBQ for: Cook the skewers on the BBQ for 10 minutes on each side, and a minute or two on the edges. For 2-3 minutes of those 10 minutes, close the BBQ hood/lid. Brush with the remaining marinade halfway through and also once served on a platter.

Broiling Instructions for Pork Skewers
8-Set your oven to broil and allow: Set your oven to broil and allow it to preheat.
9-Place the assembled pork and vegetable skewers: Place the assembled pork and vegetable skewers on a baking sheet lined with aluminum foil or baking paper.
10-Position the baking sheet about 6 inches: Position the baking sheet about 6 inches from the broiler.
11-Broil the skewers for 10-12 minutes, turning: Broil the skewers for 10-12 minutes, turning once halfway through cooking.
12-Brush the skewers with the remaining marinade: Brush the skewers with the remaining marinade halfway through broiling and again after removing them from the oven.
13-Ensure the pork is cooked through and: Ensure the pork is cooked through and the vegetables are slightly charred.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 30 min
• Cook Time: 22 min
• Method: grill

Nutrition

• Calories: 147kcal
• Sugar: 5g
• Sodium: 331mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 37mg