Pork Kabobs

Almost as fun to make as they are delicious to eat, these pork kabobs are ready for grilling season. (Although if you don’t have a grill, no problem. We have tips for you down below!) The process starts with a fresh, zesty marinade and ends with tender, slightly smoky skewers that require minimal effort for maximal presentation and flavor. They’re perfect for hosting friends for outdoor gatherings, and we promise they’ll go fast. 

We also love to prep this pork kabob recipe ahead of time for a busy week. The skewers are nutrient-dense, easy to prepare, and very versatile: Pop them on top of a rice bowl, over some greens for a quick salad, or use as the protein in these pitas with yogurt sauce.

 Ingredients for Pork Kabobs

• Plain yogurt: Yogurt does double duty—it helps tenderize the meat and provides a little extra tang to the flavor. Greek yogurt is a great substitute. 
• Lemon juice: Acidic lemon juice helps tenderize the meat, making it softer and more succulent. It also provides some brightness to the marinade. Opt for freshly squeezed juice. Bottled juice can lack flavor and contain preservatives.
• Garlic cloves: Minced garlic provides a savory, aromatic kick to the marinade. Aim for fresh; when minced or chopped, fresh cloves release the flavor we associate with garlic, adding key balance to a dish. If you don’t have a mincer on hand, stick the peeled garlic cloves into a plastic bag and roll over it with a rolling pin until crushed.
• Ground cumin: With its warm, earthy flavor, ground cumin adds some depth to the recipe. If you don’t have cumin, ground caraway seeds have a slightly similar flavor profile, although they do have notes of licorice.
• Ground coriander: The mild, citrusy flavor of the ground coriander (made from the plant’s seeds) helps lift the cumin and provides a little bit of sweetness. 
• Pork tenderloin: Cubed pork tenderloin is light and mild, easily absorbing the marinade’s flavors. Before cooking, cut away the sinewy membrane (the silver skin) from the pork tenderloin since it can become chewy and stop the marinade from fully penetrating the meat.
• White onions: Leaning on the mild side, white onions have a subtler flavor, caramelize slightly when grilled, and won’t overpower the pork or marinade. You can trade for sweet or red onions depending on what you have on hand, though bear in mind that red onions do have a much stronger, more peppery taste. And if you aren’t an onion fan, omit them entirely!
• Cherry tomatoes: When grilled, cherry tomatoes lend a burst of acidity and sweetness, their juice nicely pairing with the meat and more savory flavors. 
• Bell peppers: Red and green peppers add a mild, vegetal taste and a nice crunch to complement the other parts of the kabobs. Substitute with mushrooms, summer squash or any other veggies that work on the grill.

Directions    

Step 1: Prepare the marinade

Christine Ma for Taste of Home

In a shallow dish, combine the yogurt, lemon juice, minced garlic, cumin and coriander. Add the cubed pork and coat each piece thoroughly in the marinade.

Editor’s Tip: To ensure even cooking, make sure the pieces of pork are chopped uniformly before beginning.

Step 2: Refrigerate the pork

Christine Ma for Taste of Home

Cover the dish and refrigerate for six hours or overnight. The longer you marinate the meat, the more tender and flavorful the meat will become.

Step 3: Make the skewers

Christine Ma for Taste of Home

Once the pork has marinated, thread your skewers by alternating pork, onions, tomatoes and peppers onto skewers. This should make eight wooden or metal skewers. Sprinkle the threaded skewers with salt and pepper.

Editor’s Tip: Using wooden skewers? Soak them in water for 30 to 60 minutes ahead of time to stop them from burning. Make sure to do this even if they were previously frozen.

Step 4: Grill the kabobs

Christine Ma for Taste of Home

Heat your grill to medium. Grill the skewers for 15 to 20 minutes, turning occasionally to ensure even cooking. You’ll know they’re done when the juice runs clear and they reach an internal temperature of 145°F (a meat thermometer will help you out here).

Editor’s Tip: Squirt some extra lemon juice over the skewers once they’re done cooking for an extra zing of flavor.

Christine Ma for Taste of Home

Pork Kabob Variations

• Switch up your marinade: For some extra heat, add a pinch of cayenne (and try it with lime instead of lemon!). Or, opt for herbs like dried rosemary, thyme or oregano instead of the coriander and cumin.
• Pick a different protein: As you can tell, these kabobs are incredibly versatile. You can sub in cubed lamb, cubed beef, cubed chicken breast or even cubed salmon.
• Go tropical: For a quick substitution that’s as bright as summer days, replace the cherry tomatoes with sliced pineapple. The grill will bring out the fruit’s sweetness even further while lending it a bit of smokiness.

How do you store pork kabobs?

Store leftover pork kabobs in an airtight container for up to four days in the refrigerator. Any longer than that, and you’ll want to pop them in the freezer, where they can last for up to two months. 

Can you make pork kabobs ahead of time?

If you’re storing the pork kabobs in the fridge, you can make them up to 24 hours in advance. To make meal prep easier, thread the skewers before refrigerating. You can also thread the skewers and store them in the freezer for up to three months.

Pork Kabob Tips    

Christine Ma for Taste of Home

Can you roast pork kabobs in the oven?

If you don’t have a grill or aren’t feeling up for grilling, pork kabobs are still in your future! Prepare the skewers as normal, then roast them in the oven at 400° for about 15 minutes, turning once or twice, and checking that the internal temperature is 145°. To get the outsides nicely browned, broil them for a few minutes to finish them off.

How do you cook frozen kabobs? 

If you made kabobs in advance, then all your prep is done: The kabobs can go straight from freezer to grill once you’re ready to eat. If you’re grilling, make sure you’re turning them frequently over medium-high heat. If you’re using an oven, roast them at 400°. Both cooking methods will take about 15 minutes.