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Pork and Onion Kabobs

 Pork and Onion Kabobs
A sweet and savory marinade brings out the best in pork, as these grilled kabobs prove. They're a super summer supper, easy to prepare and fun to serve to company. The pork is so tasty grilled with onion wedges. -Mary Lou Wayman, Salt Lake City, Utah
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup chili sauce
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped onion
  • 2 teaspoons curry powder
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 3 medium onions, cut into 1-inch wedges


  • In a small bowl, combine the first six ingredients. Remove half for
  • basting; cover and refrigerate. Pour remaining marinade into a large
  • resealable plastic bag. Add the pork; seal bag and turn to coat.
  • Cover and refrigerate for 3 hours or overnight.
  • Drain and discard marinade. On six metal or soaked wooden skewers,
  • alternately thread pork and onions.
  • Grill, uncovered, over medium heat for 5 minutes; turn. Baste with
  • reserved marinade. Continue turning and basting for 10-15 minutes or
  • until meat is tender. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.