Juicy Grilled Pork Kabobs with Citrus-Herb Marinade

Pork shish kabobs are seasoned, marinated, and grilled with colorful vegetables for a flavorful main dish. They’re simple to prepare ahead of time, which makes them perfect for entertaining.

Why We Love This Recipe

Kabobs are an effortless way to grill meat and vegetables together. A straightforward marinade made from pantry staples adds bright, savory flavor, and grilling for about 6–8 minutes gives perfectly cooked pork and tender vegetables. They’re ideal for summer cookouts or a fast weeknight dinner.

Ingredients

Full ingredient quantities are listed below in the recipe card.

Variation Ideas

• BBQ glaze – Brush your favorite barbecue sauce on the kabobs during the last minute of grilling for a sticky finish.
• Spicy – Add ½ teaspoon red pepper flakes to the marinade for heat.
• Sweeter – Stir a little brown sugar into your sauce for a sweet-savory glaze.
• Different seasonings – Try a dry rub, or add a splash of soy sauce to the marinade for an umami boost.
• Swap vegetables – Green peppers, mushrooms, cherry tomatoes, or summer squash all work; cut pieces to similar sizes so they cook evenly.
• Other proteins – Use chicken or steak instead of pork, or mix meats on the skewers for variety.

How to Grill Pork Kabobs

• Step 1 – Make the marinade – Whisk Italian seasoning, salt, pepper, garlic powder, olive oil, and lemon juice in a medium bowl.
• Step 2 – Cut the pork – Trim and cut pork tenderloin into roughly 2-inch pieces, then toss with the marinade.
• Step 3 – Marinate – Cover and refrigerate for at least 1 hour and up to 4 hours.

Step 4 – Prepare vegetables – Cut the red onion and bell peppers into 2-inch pieces and slice zucchini into 1-inch rounds. Soak wooden skewers in water for at least 30 minutes to prevent burning.

Step 5 – Assemble kabobs – Thread marinated pork and vegetables onto skewers, arranging pieces so they cook evenly. Place assembled kabobs on a baking sheet while you heat the grill.

Step 6 – Preheat the grill – Heat the grill to medium-high, about 400°F (204°C).

Step 7 – Grill – Place kabobs on the hot grill and cook 6–8 minutes, turning every 2 minutes, until the pork reaches 145°F and vegetables are tender. Remove and let rest briefly before serving.

Expert Tips

• Use tongs – Flip kabobs with tongs or carefully roll them to avoid breaking the skewers.
• Choose quality meat – Fresh pork tenderloin from a trusted butcher gives the best texture and flavor.
• Marinate – At least one hour of marinating improves flavor; don’t exceed four hours for tenderloin.
• Soak skewers – Soaking prevents wooden skewers from charring.
• Bring to room temperature – Let pork sit about 30 minutes before grilling for a better sear.
• Avoid overcooking – Pork tenderloin becomes tough if overcooked; use an instant-read thermometer to check for 145°F.
• Let rest – Allow the kabobs to rest a few minutes after grilling so juices redistribute.

What Temperature to Grill Pork Kabobs

Preheat the grill to about 400°F (medium-high). Remove pork from the refrigerator and allow it to come closer to room temperature before grilling—cold meat sticks and sears unevenly. Grill until the internal temperature of pork reaches 145°F.

What to Serve with Pork Kabobs

Grilled sides keep the kitchen cool and cleanup easy. These kabobs pair well with grilled asparagus, grilled fries, a simple green salad, or rice made in a crock pot or Instant Pot.

Frequently Asked Questions

Grilled Pork Kabobs