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

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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
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

1 each: 190 calories, 5g fat (2g saturated fat), 67mg cholesterol, 63mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 25g 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.

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vbag User ID: 1135425 1536
Reviewed Aug. 6, 2014

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

wrenjen523 User ID: 7407554 5314
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."

Susan Rightnour User ID: 1451441 198978
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."

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