Pork Skewers (Kabobs)

Fire up your grill and get ready for these mouthwatering BBQ pork kabobs with a Greek twist! Tender pork tenderloin and vibrant veggies, marinated in a zesty lemon and honey blend, make this a must-try for your next cookout.


Pork Kabobs With Vegetables & Greek Marinade
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Meat Skewers To Try


My BBQ pork skewers, or kabobs if you prefer, are tried and tested countless times. This is a recipe my friends always rave about and here is what I love about it.

  • Texture/Flavour: Juicy, tender pork and perfectly grilled veggies with a slight char. The marinade is tangy, aromatic and slightly sweet, which really compliments the pork meat.
  • Nutrition: Using lean pork tenderloin, you get high-protein meal with fewer calories, plus fresh veggies for fibre and antioxidants. The marinade is bursting with healthy herbs and lemon.
  • Why make it: Delicious, easy to prepare, and perfect for any BBQ or summer dinner party. In Australia, I make it on those warmer sunny winter days, especially on weekends.
  • The best part: The Greek-style marinade with lemon, honey, and herbs sets these kabobs apart.

👩‍🍳 If you like this recipe, check out my roast pork tenderloin with orange maple glaze, easy pork steak with garlic asparagus, or pork chops with apples and onions.

Pork skewers with zucchini, onion and bell peppers and Greek Marinade
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What You’ll Need

Here is what you’ll need for these BBQ pork kabobs. Find the full measurements in the recipe card below.

  • Pork & Veggies: Pork tenderloin, zucchini, red and yellow bell peppers, red onion.
  • Marinade: Olive oil, lemon zest, lemon juice, honey, garlic, salt, pepper, Dijon mustard, parsley, oregano.
  • Swap Tips: You can use chicken breast or thighs if you prefer, and feel free to mix up the veggies based on what’s in season or your personal preferences. Pork steaks can also work here.

How To Make Pork Skewers On BBQ

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • Preheat BBQ to medium-high and prepare skewers (soak if using wooden ones).
  • Cut pork and veggies into square pieces. Ensure they are all similar sizes and big enough to pierce through the skewer without falling apart.
  • Whisk marinade ingredients together.
  • Toss pork in 2/3 of the marinade, then add veggies and toss again.
  • Skewer alternating pieces of pork and veggies.
How to make pork kabobs (skewers) with pork tenderloin, greek herb lemon marinade and vegetables
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  • Grill skewers for 10 minutes per side, closing the lid for 2-3 minutes.
  • Brush with remaining marinade halfway through cooking and before serving.
Greek marinade for pork skewers, ingredients in small bowls
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Broiling Instructions for Pork Skewers

  • Set your oven to broil and allow it to preheat.
  • Place the assembled pork and vegetable skewers on a baking sheet lined with aluminum foil or baking paper.
  • Position the baking sheet about 6 inches from the broiler. Broil the skewers for 10-12 minutes, turning once halfway through cooking.
  • Brush the skewers with the remaining marinade halfway through broiling and again after removing them from the oven.
  • Ensure the pork is cooked through and the vegetables are slightly charred.

Watch The Video

Recipe Tips

  • Ensure even cooking by turning skewers every 10 minutes and closing the lid for a few minutes to keep the heat consistent.
  • This pork tenderloin cut is lean and cooks quickly, making it ideal for kabobs. However, barbecuing takes a bit longer than pan-frying or broiling, so make sure the pork is cooked through. There shouldn’t be any pink bits.
  • Rubbing the marinade into the meat and veggies by hand helps infuse the flavours better. You can marinate the meat overnight for more intense flavour but don’t add the vegetables as they will get too soggy. They should be mixed through just before grilling, ideally.
Pork Skewers (kabobs) with vegetables and greek marinade barbecued or grilled
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Serving Suggestions

Pair these pork kabobs with a crisp Greek salad or red cabbage coleslaw, warm pita bread, and a dollop of tzatziki for a complete Mediterranean feast. They are also great with a side of rice, quinoa, or roast potatoes, or grilled corn on the cob.

Leftover meat and veggies can be used in a wrap the following day or I often keep them in a container for snacking, especially if I want something high in protein.

More Meat Skewers To Try

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Pork Skewers (kabobs) with vegetables and greek marinade barbecued or grilled
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Pork Skewers (Kabobs) With Greek Marinade

Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Author: Irena Macri
Servings: 8 skewers
Course: Main
Cuisine: Greek, CuisineMediterranean, CuisineSummer
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Calories: 147kcal
These BBQ pork kabobs, marinated in a delicious Greek herb, lemon, and honey mix, deliver tender, juicy bites that everyone will love! Perfect for the grill or you can make them under the broil or in a large skillet.

Ingredients 

  • 1 lb pork tenderloin 450 grams, cut into cubes
  • 1 large zucchini cut into half-moon pieces
  • 1 red bell pepper cut into small squares (I used long red pepper)
  • 1/2 yellow bell pepper cut into small squares (this could also be green pepper)
  • 1 red onion cut into square pieces

For Pork Kabobs Marinade

  • 3 tbsp olive oil
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 1.5 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Dijon mustard
  • 2 tbsp parsley
  • 1 tbsp oregano

Instructions

  • Preheat the BBQ to medium-high heat and spray with oil if needed. If using a skillet/stove, see the instructions below.
  • If using wooden skewers, soak them in water for 10 minutes before using. This will prevent them from burning too quickly.
  • Cut the pork and vegetables and set them aside.
  • Combine the marinade ingredients in a bowl and whisk.
  • Add the pork to a large mixing bowl and pour over 2/3 of the marinade. Toss through, then add the vegetables and continue to toss through, rubbing the marinade into the meat and veggies with your hands.
  • Make the skewers with alternating pieces of meat and vegetables. I like to do a piece of pork followed by onion and zucchini, then another piece of pork followed by onion and pepper, and so on.
  • Cook the skewers on the BBQ for 10 minutes on each side, and a minute or two on the edges. For 2-3 minutes of those 10 minutes, close the BBQ hood/lid. Brush with the remaining marinade halfway through and also once served on a platter.

Broiling Instructions for Pork Skewers

  • Set your oven to broil and allow it to preheat. Place the assembled pork and vegetable skewers on a baking sheet lined with aluminum foil or baking paper. Position the baking sheet about 6 inches from the broiler. Broil the skewers for 10-12 minutes, turning once halfway through cooking. Brush the skewers with the remaining marinade halfway through broiling and again after removing them from the oven. Ensure the pork is cooked through and the vegetables are slightly charred.

Video

Notes

Storage tips: Store any leftover kabobs in an airtight container in the fridge for up to 3 days. Reheat gently on the grill or in the oven to maintain their juicy texture.
Ingredient tips: Pork steak could be used instead of pork tenderloin; chicken breast, thighs, or even lamb/beef are also great with this Greek marinade. Cherry tomatoes can be added to the skewers.

Nutrition

Calories: 147kcal | Carbohydrates: 8g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 381mg | Fiber: 1g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 42mg | Calcium: 27mg | Iron: 1mg
Keywords: BBQ Pork, Grilled Pork, Pork Kabobs, Pork Tenderloin Kabobs, Pork Tenderloin Recipes, Pork Tenderloin Skewers, Sumer Recipes
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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