Pork Kabobs with Vegetables and Greek Marinade for Grilling

What You’ll Need

This pork kabobs recipe leans on simple, fresh ingredients that you can grab at almost any grocery store. The star is a lean pork tenderloin, cut into bite‑sized cubes that cook quickly and stay juicy. Alongside it, a colorful mix of vegetables rounds out every skewer. Here is what goes into the lineup.

Pork and vegetables:

• 1 lb pork tenderloin, cut into 1‑inch cubes
• 1 large zucchini, sliced into half‑moon pieces
• 1 red bell pepper, cut into small squares (I use a long red pepper for extra sweetness)
• ½ yellow bell pepper, cut into small squares (green pepper works well too)
• 1 red onion, cut into square pieces

The Greek marinade is the real flavor engine. It is a lively blend of lemon, honey, fresh herbs, and a touch of Dijon. Here is exactly what you will whisk together:

Ingredient	Amount
Olive oil	3 tablespoons
Lemon zest	1 teaspoon
Fresh lemon juice	3 tablespoons
Honey	1½ tablespoons
Garlic cloves, minced	2
Salt	1 teaspoon
Pepper	½ teaspoon
Dijon mustard	1 teaspoon
Fresh parsley, finely chopped	2 tablespoons
Fresh oregano, finely chopped	1 tablespoon

Swap ideas: Chicken breast or boneless thighs can replace the pork with no other changes. Pork steak, sliced into cubes, also works nicely. Feel free to trade the zucchini and peppers for whatever looks best at the market, cherry tomatoes, mushrooms, or eggplant are all fair game. This flexibility makes the recipe a year‑round friend.

Jump to:

• What You’ll Need
• How To Make Pork Skewers On BBQ
• Broiling Instructions for Pork Skewers
• Recipe Tips
• Serving Suggestions
• More Meat Skewers To Try
• Frequently Asked Questions
• What is the best cut of pork for kabobs?
• How long should I marinate pork for kabobs?
• How long do I grill pork kabobs?
• What internal temperature should pork kabobs reach?
• What vegetables go well with pork kabobs?
• Can I make pork kabobs in the oven?
• Pork Skewers (Kabobs)
• Pork Skewers With Greek Marinade
• Ingredients
• Instructions
• Last Step:
• Nutrition
• Did you make this recipe?

How To Make Pork Skewers On BBQ

I love taking this dish outdoors because the grill adds a gentle smokiness that the lemon‑herb marinade soaks up beautifully. If you have never made grilled pork kabobs before, do not worry, the steps are straightforward and I will walk you through every one.

this …

1. Preheat the BBQ. Set your grill to medium‑high heat and lightly oil the grates if needed. While the grill heats, soak wooden skewers in water for 10 minutes, this prevents them from burning.
2. Prep the ingredients. Cut the pork, zucchini, bell peppers, and red onion into similar‑sized square pieces. Keeping everything uniform helps the kabobs cook evenly.
3. Whisk the marinade. In a medium bowl, combine the olive oil, lemon zest, lemon juice, honey, minced garlic, salt, pepper, Dijon mustard, parsley, and oregano. Give it a good stir until the honey dissolves.
4. Coat the pork and vegetables. Place the pork cubes in a large mixing bowl and pour over ⅔ of the marinade. Toss well by hand, really rub the mixture into the meat, then add all the vegetables and toss again until everything is glossy and fragrant. Using your hands at this stage means every piece gets a flavor bath.
5. Build the skewers. Thread the ingredients onto the soaked skewers in an alternating pattern. I like to go: pork, red onion, zucchini, pork, red onion, bell pepper, repeating until the skewer is full. Leave a tiny bit of space between pieces so the heat can circulate.
6. Grill. Lay the skewers on the hot grill and cook for about 10 minutes per side, plus a minute or two on the edges. During each 10‑minute stretch, close the BBQ lid for 2, 3 minutes to trap the heat. Halfway through cooking, brush the kabobs with the remaining ⅓ of the marinade.
7. Finish and serve. Once the pork is no longer pink and the vegetables show a light char, transfer the skewers to a platter. Brush them one more time with any leftover marinade for a final burst of brightness. Serve immediately while the pork is juicy and tender.

Broiling Instructions for Pork Skewers

No grill? No problem. The broiler in your oven does a wonderful job of mimicking that high, direct heat, and cleanup is even simpler. I use this method on busy weeknights or when the weather is not cooperating.

1. Set your oven to broil and let it preheat.
2. Line a baking sheet with aluminium foil or baking paper for easy cleanup, then place the assembled pork and vegetable skewers on the sheet in a single layer.
3. Position the baking sheet so the skewers sit about 6 inches away from the broiler element.
4. Broil for 10, 12 minutes, turning the skewers once after 5, 6 minutes. Use tongs for a safe flip.
5. Halfway through broiling, and again right after you pull the pan from the oven, brush the kabobs with the reserved marinade. This builds a gorgeous, slightly caramelized glaze.
6. Check that the pork is cooked through and the vegetables have a few browned, blistered spots. Let the skewers rest for 2, 3 minutes before serving.

Whether you grill or broil, always brush on the reserved marinade in layers. That double‑hit of smelly lemon and oregano is what gives these pork kabobs their restaurant‑style shine.

Recipe Tips

Over the years, I have learned a few small moves that make these Greek pork kabobs even better. Here are the tips I share with friends who are making them for the first time.

• Turn and close the lid. Turning the skewers every 10 minutes and closing the BBQ lid for 2, 3 minutes of that time creates an oven‑like effect that cooks the pork through without drying it out.
• Pork tenderloin is your friend. This cut is naturally lean and tender, so it grills quickly. There is no need to overwork it; just look for cubes that are no longer pink inside.
• Check for doneness. The safe internal temperature for pork is 145°F, but a visual check works well too, no pink bits should remain in the center of the cubes.
• Marinate with your hands. I always rub the marinade into the meat by hand. It sounds a little messy, but it really helps the garlic, herbs, and lemon penetrate every piece.
• Overnight flavor boost. If you want a deeper flavor, you can marinate the pork alone for up to 4 hours or overnight in the refrigerator. Just wait to add the vegetables until right before you grill so they stay firm and fresh, not soggy.
• Leftovers love gentle heat. Store any extra kabobs in an airtight container in the fridge for up to 3 days. Reheat them slowly on the grill, in a skillet, or under the broiler to keep the pork tender.

Serving Suggestions

These pork kabobs have a Mediterranean soul, so I like to build a full table around them. In our house, a summer dinner turns into a mini Greek feast with just a few easy sides.

For a classic spread, serve the skewers with:

• Warm pita bread and a bowl of cool tzatziki for dipping.
• A crisp Greek salad loaded with cucumbers, tomatoes, olives, and feta.
• Fluffy lemon rice or herby quinoa to soak up the juices.
• Roasted baby potatoes or grilled corn on the cob for extra bulk.

Other salads that pair beautifully include watermelon‑feta and purple cabbage coleslaw, both add a fresh, crunchy contrast. A simple drizzle of lemon tahini dressing over the kabobs right before serving ties everything together without extra work.

Leftover makeover: The next day, wrap the chilled meat and veggies in a warm tortilla with a smear of tzatziki for a quick high‑protein lunch. Cold kabob cubes also make a satisfying snack straight from the fridge.

More Meat Skewers To Try

Once you taste how juicy grilled skewers can be, you will want to keep the skewer basket full all season long. Here are a few other ways I play with protein on the grill.

• Lamb Kabobs Souvlaki with Greek Salad, classic oregano‑garlic marinated lamb served with a tangy salad.
• Chicken Liver Skewers with Balsamic Onions, surprisingly rich and elegant, perfect for adventurous eaters.
• Keto Chicken Satay Skewers, Asian‑inspired and low‑carb, with a creamy peanut dip.

Want to save this pork kabobs recipe for later? Enter your email and I will send it straight to your inbox, plus a new recipe from my kitchen every week. It is the easiest way to keep the grill fired up with fresh ideas.

Frequently Asked Questions

Pork tenderloin is the best cut for kabobs because it is lean, tender, and cooks quickly. Cut it into 1‑inch cubes for even cooking.

“,”visible”:true},{“id”:”faq question 1783994619979 1″,”title”:”How long should I marinate pork for kabobs?”,”content”:”

Marinate the pork for at least 30 minutes in the refrigerator, but for deeper flavor, you can marinate up to 4 hours. Do not exceed 8 hours as the acid in the marinade can make the meat mushy.

“,”visible”:true},{“id”:”faq question 1783994619979 2″,”title”:”How long do I grill pork kabobs?”,”content”:”

Grill pork kabobs over medium‑high heat for 10 minutes per side, plus 1, 2 minutes on the edges, for a total of about 22 minutes. Close the grill lid for 2, 3 minutes during cooking to trap heat.

“,”visible”:true},{“id”:”faq question 1783994619979 3″,”title”:”What internal temperature should pork kabobs reach?”,”content”:”

Pork kabobs should be cooked to an internal temperature of 145°F, measured with an instant‑read thermometer. Let them rest for 3 minutes before serving.

“,”visible”:true},{“id”:”faq question 1783994619979 4″,”title”:”What vegetables go well with pork kabobs?”,”content”:”

Zucchini, red and yellow bell peppers, and red onion work well. Cut them into similar‑sized pieces so they cook evenly alongside the pork.

“,”visible”:true},{“id”:”faq question 1783994619979 5″,”title”:”Can I make pork kabobs in the oven?”,”content”:”

Yes. Set the oven to broil, place the skewers on a lined baking sheet about 6 inches from the heat, and broil for 10, 12 minutes, turning once halfway.

“,”visible”:true}]}, >

Pork Skewers (Kabobs)

This recipe has become a summer staple at my house, and for good reason. The combination of fork‑tender pork tenderloin, charred sweet peppers, and red onion all glazed in a zesty Greek marinade is one of those dishes that tastes like a cookout, even on a Tuesday. The lemon and honey bring a gentle sweetness, while the oregano, parsley, and garlic give every bite a savory depth that never gets heavy.

Because pork tenderloin is so lean, you get a high‑protein meal that feels light but satisfying, about 13 grams of protein per serving, with just 7 grams of fat and 147 calories. That makes these kabobs a smart choice whether you are watching your macros or simply want a nourishing dinner that leaves you room for a scoop of ice cream afterward.

What I appreciate most is how flexible the recipe is. On sunny weekends, I fire up the BBQ and let the skewers sizzle over medium‑high heat. When the grill is under a cover of rain, the broiler steps in without missing a beat. You can even cook them in a large skillet on the stovetop, just give each side a good sear and finish with the leftover marinade. This is the kind of no‑fuss, crowd‑pleasing meal that home cooks reach for again and again, and I hope it becomes a favorite at your table too. Try the full step‑by‑step guide for the easy pork kabobs marinade that makes everything come together, and check out the grilled pork kabobs recipe for more fire‑kissed inspiration.

Print