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Skewerless Stovetop Kabobs

My family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pork tenderloin (1 pound), cut into 3/4-inch cubes
  • 3/4 cup fat-free Italian salad dressing, divided
  • 2 large green peppers, cut into 3/4-inch pieces
  • 2 small zucchini, cut into 1/2-inch slices
  • 1 large sweet onion, cut into wedges
  • 1/2 pound medium fresh mushrooms, halved
  • 1 cup cherry tomatoes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon seasoned salt


  • In a large cast-iron or other heavy skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan.
  • In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.
Nutrition Facts
2 cups: 236 calories, 5g fat (2g saturated fat), 65mg cholesterol, 757mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Average Rating:
  • meaganteal
    May 28, 2019

    This was a great quick meal. We used the McCormick garlic and herb marinade and it was great. I did season the pork before searing in the pan--garlic, pepper, onion powder. You can use so many different veggies. Would be great over some jasmine rice.

  • Grammy Debbie
    Sep 1, 2017

    Delicious, quick and easy--took longer to cut everything up than it did to cook it! I used boneless pork chops, red onion, and chopped up some of the big tomatoes from our garden. Hubby and I both loved it; I will definitely be making this again!

  • coconutpatty
    Aug 25, 2016

    This really did taste like kabobs off the grill, but I think it would be even better with chicken instead of pork; I will make it that way next time. Overall, a good recipe.

  • DianeC23
    Mar 21, 2016

    Easy to make, though I left out the seasoned salt. I also had some leftover summer squash that I added in place of part of the zucchini (a tasty substitution). I served it with a side of wild rice, which was a nice complement. I'll make this again. Thanks!

  • TKCloughfam
    Sep 10, 2015

    Surprised me, it was very good, My husband really liked it. It was healthy and lots of flavor. Has the kabob taste. I did not measure the dressing thought about 3/4 to a cup of lite Italian. I made roasted potatoes I would do rice next time. It was a little saucy enough for rice.

  • voodoowitch
    Aug 10, 2015

    Very good flavor and very simple. I cut everything up and marinated overnight.

  • toolbarsco
    Apr 6, 2014

    Love this healthy dish--very tasty and easy to prepare. I agree that the tomatoes should be added at the very end.

  • cforbes
    Jun 2, 2010

    Loved it! Super easy and very good

  • ericajo2001
    May 25, 2010

    A nice, healthy, fresh summer meal! One serving (2 cups) was very filling. Next time I will add the tomatoes at the very end, though, so they aren't so mushy.