Marinated Pork Kabobs Recipe
Marinated Pork Kabobs Recipe photo by Taste of Home

Marinated Pork Kabobs Recipe

Read Reviews
4.5 3 3
Publisher Photo
This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada
TOTAL TIME: Prep: 15 min. + marinating Grill: 30 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + marinating Grill: 30 min.
MAKES: 8 servings


  • 2 cups plain yogurt
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 pounds pork tenderloin, cut into 1-1/2-inch cubes
  • 8 small white onions, halved
  • 8 cherry tomatoes
  • 1 medium sweet red pepper, cut into 1-1/2-inch pieces
  • 1 medium green pepper, cut into 1-1/2-inch pieces

Nutritional Facts

One serving (prepared with reduced-fat yogurt) equals 299 calories, 7 g fat (0 saturated fat), 94 mg cholesterol, 87 mg sodium, 8 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable 1/2 fat.


  1. In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  2. Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear. Yield: 8 servings.
Originally published as Marinated Pork Kabobs in Taste of Home June/July 1995, p39

Light-Bodied Red Wine

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

Reviews for Marinated Pork Kabobs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 6, 2014

"Great and juicy recipe. I tried the button mushrooms too. I also added light apple pie Greek yogurt. Wow!"

Reviewed Nov. 18, 2013

"Wow was the pork tender and juicy. I don't know if I liked this or not. I didn't half the recipe cause it needs to feed me for a few days, but I used greek instead of regular yogurt. I also roasted everything in the oven due to my laziness, and a rough day at work, and a lack of desire to string up kebabs. I think in the future if I make this again I'll add the button mushrooms as below."

Reviewed Jul. 28, 2008

"This is an EXCELLENT recipe. The pork was tender, juicy and flavorful. I cut the recipe in 1/2 for just the two of us, and added button mushrooms to the skewers. This one's a keeper my husband said."

Loading Image