Family Favorite Kabobs Recipe
Family Favorite Kabobs Recipe photo by Taste of Home

Family Favorite Kabobs Recipe

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These hearty, meat-and-potato skewers have a little something to please everyone, from pineapple to pork. I cook these kabobs even in winter; I just shovel a path to the grill. —Dione Steffens, Dimmitt, Texas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 6 small red potatoes, halved
  • 1-1/2 cups canola oil
  • 1/3 cup lemon juice
  • 1/3 cup Worcestershire sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons prepared mustard
  • 2 tablespoons minced fresh parsley
  • 3 teaspoons pepper
  • 2 garlic cloves, minced
  • 2 pork tenderloins (1 pound each), cut into 1-inch cubes
  • 3 medium ears sweet corn, cut into 1-inch wheels
  • 1 large onion, cut into wedges
  • 1 large green pepper, cut into 1-inch pieces
  • 1 package (11-1/2 ounces) cherry tomatoes
  • 1/2 pound medium fresh mushrooms
  • 1-1/2 cups cubed fresh pineapple

Nutritional Facts

2 each: 474 calories, 24g fat (4g saturated fat), 84mg cholesterol, 358mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 35g protein


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain and cool slightly; set aside.
  2. In a small bowl, combine oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add pork. Pour remaining marinade into another large resealable plastic bag, add vegetables and pineapple. Seal both bags and turn to coat; refrigerate 2 hours. Drain and discard both marinades.
  3. On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat 10-15 minutes or until pork is tender, turning often. Yield: 6 servings.
Originally published as Family Favorite Kabobs in Taste of Home June/July 2008, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Sep. 6, 2015

"I had a hard time with this recipe and probably will not make again. In my attempt to make sure that the pork was cooked thoroughly I ended up overcooking both the veggies and the pork. It was salvageable but disappointing. ??????"

Reviewed May. 26, 2015

"These were so fun and really good! I had more veggies than I had kabob sticks, so we grilled them up in a grill basket and ate as a side dish to supper the next night - it was really good!"

Reviewed Jul. 11, 2013 Edited Sep. 7, 2015

"Tenderizes the meat really well - the flavor of the marinade is good, but definitely needs a bit more flavor."

Reviewed May. 29, 2011

"This recipe is yummy, wonderful flavor & I will make it again for sure. I liked the idea of using pork."

Reviewed Aug. 11, 2010

"I halved this and made it for just myself and my husband AND then a couple weeks later, made it when my parents came to visit. It was a hit both times! I love the versatility of the recipe-- you can use other meat, and you don't have to use all the ingredients for the skewers if you don't want to. This makes a lot, but the leftovers are great as well!"

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