This post may contain affiliate links. Read our disclosure policy here.
With all my grilling tips and this 15-minute recipe, you can enjoy perfectly grilled pork tenderloin kabobs.
Grilled Pork Kabobs
When I want to make grilled kabobs the easy way, these marinated pork skewers always come to the rescue. The meat is always juicy, flavorful, and grilled to perfection with the simple recipe method below. You’re going to love it!
Ingredients
These grilled pork kabobs come together quickly because you start with a marinated pork tenderloin that’s already flavorful. Separating a few pieces of some chopped bell peppers or onions is up to you. You’ll also need some oil to grease the grill and skewers for assembly.
How to Cut a Pork Tenderloin for Kabobs
Cut the pork tenderloin into even, square pieces about 1 inch thick to ensure even cooking and juicy meat.
How to Assemble & Grill Pork Kabobs
Once you have your pork and veggies cut into even pieces, follow these steps:
- Soak the skewers.
If you’re using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill. - Assemble the kabobs.
Thread pork pieces and bell pepper (and other veggies you’re using) through each skewer. - Prepare the grill.
You want to start cooking the kabobs on a hot grill. Preheat it to 375F to 400F (medium-high) for 10 to 15 minutes. Greasing the grates with oil is essential for keeping the kabobs from sticking. - Grill the kabobs.
Place your skewers across the grates so they don't fall through. Sear for a few minutes with the lid open, then close and cook for 5 minutes. Flip and cook the other side for another 5 minutes until the pork’s internal temperature reaches 145F.
Laura’s Must-Know Grilled Kabob Tips
You can make this recipe using a plain pork loin. To add flavor, place the pork cubes in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of garlic powder, and ½ teaspoon of ground pepper. Toss to coat and then assemble the kabobs.
This recipe yields 6 to 8 pork tenderloin kabobs, about 1 to 2 per person, depending on the size of your skewers.
Greasing the grates with oil before starting to cook is key to preventing the kabobs from sticking and making them easy to flip.
Preheat the grill with the lid closed, then start cooking the kabobs with the lid open for a few minutes to sear the pork. After that, close the lid to trap the heat and cook them through evenly. When it’s time to flip, open the lid, turn the skewers to sear the other side, then close it again to finish cooking. If using a charcoal grill with a vent, keep it slightly open to maintain airflow and keep the coals hot.
Yes! Kabobs with chicken and beef are also cooked at medium-high heat (375 to 400F) for about 15 minutes, so you can add them to the grill with the pork kabobs.
Other Easy Kabob Recipes
Beef kabobs and chicken kabobs are also summer family favorites. I also add variety grilling veggie kabobs and these delicious salmon kabobs.
Easy Grilled Pork Kabobs
Ingredients
- 1.5-2 lb marinated pork tenderloin, any flavor
- 1 bell pepper
Instructions
Prep:
- If using wooden skewers, soak them for 30 minutes to prevent them from burning during grilling. Fill a sheet pan with water, spread the skewers inside, and let them soak.
- Remove the marinated pork loin from the bag and place it on a plastic cutting board. Discard the packaging and juices (marinade). Cut the pork loin into even-sized 1-inch cubes.
- Chop any veggies (bell pepper, onions, or both) into 1-inch-square pieces.
Assemble:
- Thread the pork and veggies through the skewer, always poking through the middle of each ingredient to prevent it from sliding or falling off. With onions, I usually grab a couple of layers at a time. Place the assembled kabobs on a baking sheet for easy transfer to the grill. Depending on the size of your skewer, this recipe makes 6 to 8 kabobs.
Grill:
- Preheat the grill with the lid closed to medium-high heat. If your grill has a temperature gauge, it should read between 375F and 400F; otherwise, preheat for 10 to 15 minutes. Use grilling tongs to grease the grates by wiping a paper towel soaked in oil over the grates. This step is especially important to prevent the skewers from sticking.
- Place the kabobs on the grill across the grates (not parallel). Sear the first side with the lid open for a few minutes, then close the lid and cook for about 5 minutes. Open the grill, flip the kabobs over by picking them up from the middle using grilling tongs. Then, close the lid and cook the second side for about 5 more minutes. Total cooking time will vary depending on the thickness of the pork pieces and your grill. Pork will need to be cooked to 145F.
- Remove the kabobs from the grill to a tray, then cover them with foil to keep warm while you finish grilling or let them rest for 5 minutes before serving.
Leftover Storage:
- Remove the grilled meat from the skewers and store it in an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, you can microwave them for about 45 seconds to 1 minute, depending on how much you’re heating up. To warm them up in a pan, take them out of the fridge for 10 minutes first (so they’re not cold), drizzle a little olive oil on a non-stick pan, then heat them up over medium heat until warmed through.
Notes
- Using a plain pork loin? No problem. Mix 2 tablespoons of olive oil with 1 teaspoon of salt, 1 teaspoon of garlic powder, and ½ teaspoon of ground pepper in a large bowl. Add the cubed pork loin to the bowl, and toss to coat it with the seasoning. Then, thread it through the skewers and grill.
Eleanor says
I always buy those marinated pork loins because they’re so easy and I saw your email sharing this recipe and thought, let’s try it grilled like kabobs! They were incredibly easy and delicious! Great shortcut.
Holly says
amazing pork kabobs!!