These Grilled Pork Kabobs are flavorful and easy to customize. The pork shish kabob marinade helps make them juicy and delectable.
This meal costs $16.21 to make six servings. That works out to be about $2.70 per serving.
These simple, flavorful, family-approved Grilled Pork Kabobs are a summertime favorite. We like to make our kabobs with pork instead of steak because pork is a more cost-effective cut of meat. Making steak kabobs for the whole family can get pricey!
The other reason we like to grill pork is it is a tender cut of meat that absorbs the flavors of the marinade, which results in a melt in your mouth explosion of flavor with every bite! Pork also cooks quickly on the grill, so this is a fast and easy meal to make any time of the year!
Ingredients and Cost
RECIPE COST: $16.21
PRICE PER SERVING: $2.70
- 4 pounds pork tenderloin – $7.76
- 6 small zucchini – $3.90
- 1 large red onion – $0.70
- 2 large red bell peppers – $2.76
- 3/4 cup soy sauce – $0.21
- 1/2 cup Worcestershire sauce – $0.40
- 1 1/2 Tablespoons Dijon mustard – $0.06
- 4 large garlic cloves- $0.20
- 1/4 cup brown sugar –$0.12
- 1 1/2 teaspoons black pepper – $0.10
To find out more about how we price our recipes, check out Budget Recipes Explained.
- First, whisk together the marinade ingredients.
- Next, cut the pork into 2-inch chunks and add place them in a resealable bag. Pour the marinade over the pork to chill for at least 1 hour.
- Cut the veggies. Then remove the pork from the marinade and thread the pork and veggies onto the skewers.
- Finally, preheat the grill and then grill the kabobs for 15 2-3 minutes per side, turning the kabobs 3-4 times.
Recipe Variations and Substitutions
- Use your favorite veggies with this recipe. Any bell pepper, yellow squash, and even grape tomatoes, button mushrooms, and pineapple do well with this recipe.
- You can use 1-inch potato or sweet potato chunks, but you will need to microwave the potatoes for 4-5 minutes until almost fork-tender before threading them onto skewers.
Serve: Serve the kabobs immediately after grilling. You can keep these at room temperature for about an hour before they need to be stored in the refrigerator.
Store: Cover leftovers and store in the refrigerator for 2-3 days.
Freeze: Once cooled, place pork shish kabobs in a freezer-safe container and freeze for 1-2 months. Thaw in the refrigerator overnight before reheating.
Reheat: To reheat pork kabobs, place them in aluminum foil. Place them in a 300-degree oven for about 15-20, or until heated through.
- mixing bowl
- cutting board
- Chef’s knife
- measuring cups
- liquid measuring cup
- measuring spoons
Place kabobs onto the hot grill and cook for 2-3 minutes per side, turning 3-4 times. This means it will take 10-12 minutes to cook the kabobs on the grill.
Yes, place the skewers directly on the grill. If you are using wooden skewers, you may want to soak them for about 30 minutes before grilling them.
Yes, you will want to keep the grill lid open while cooking the kabobs. These kabobs cook very quickly, so you will want to keep a close eye on them. Closing the lid is only necessary when cooking thicker cuts of meat for a longer period of time.
Get Kids Involved
Ages 2-3: Let your child help pour the marinade over the pork. Once the bag is sealed, have them shake it up to cover the pork completely.
Ages 4-5: After cutting the veggies, have your child help you thread the veggies and pork on the skewers.
Ages 6-8: Have your child whisk together the marinade. They can make this with very little assistance.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
We like to buy pork loin when it is buy one get one free. Then we can use one for this recipe and the other to make our Instant Pot Pulled Pork.
More Main Dish Recipes:
- 15-Minute Skillet Tilapia with Artichokes and Tomatoes
- American Goulash
- Flank Steak Pinwheels
- General Tso Chicken
- Grilled BBQ Chicken Breasts
- Instant Pot Spaghetti
- Ground Beef and Broccoli Teriyaki
- Homemade Sloppy Joes
- Inside Out Chicken Pot Pie
- Instant Pot Meatloaf
- Instant Pot Pulled Pork
- Machaca Burritos
- Meatball Subs
- Mexican Chicken Rice Bowls
- Nacho Fries
Grilled Pork Kabobs
- mixing bowl
- cutting board
- chef's knife
- measuring cups
- Liquid measuring cup
- Measuring spoons
- 4 pounds pork tenderloin
- 6 small zucchini
- 1 large red onion
- 2 large red bell peppers
- ¾ cup soy sauce
- ½ cup Worcestershire sauce
- 1 ½ Tablespoon dijon mustard
- 4 large cloves garlic minced
- ¼ cup brown sugar
- 1 ½ teaspoon black pepper
- In a small bowl, whisk together all of the ingredients for the marinade.
- Cut pork into 2-inch chunks and add them to a large container with a lid or to a resealable bag.
- Pour marinade over pork, cover, and place in the refrigerator to chill for at least 1 hour or up to 4 hours.
- Cut onion and bell pepper into large, 2-inch chunks. Cut zucchini into ¾-inch slices.
- Remove pork from the container and discard the marinade.
- Thread pork and vegetables onto skewers **see notes below.
- Heat grill to medium-high heat for 15 minutes.
- Place kabobs onto hot grill and cook for 2-3 minutes per side, turning 3-4 times.
- Remove from grill and serve immediately.
- If using wooden skewers, soak in water for at least 30 minutes before using. This will prevent them from burning on the grill.
- If using metal skewers, handle with care using potholders.
- You’ll need 9-12 skewers, depending on their size, for this recipe.