Recipe for Grilled Pork Kabobs | Almanac.com

Grilled Pork Kabobs

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Elena Shashkina/shutterstock
6 to 8 servings
Preparation Method
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Fire up the barbecue for Grilled Pork Kabobs—a welcome change from the ubiquitous burgers and hot dogs. Prepare in an herbal marinade in advance for juicy, tender, flavorful skewers that can be served with a simple salad, fresh crusty bread, and perhaps baked steak fries.

3/4 cup olive oil
1/4 cup wine vinegar
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt
2 pounds boneless pork loin, cut into 1-inch cubes
diced vegetables such as onions and peppers

In a bowl or jar with a lid, combine oil, vinegar, lemon juice, Worcestershire sauce, garlic, and spices. Whisk or shake to blend. Place pork in a sealable plastic bag and pour in marinade. Refrigerate for 4 to 24 hours, turning bag occasionally.

Remove meat from marinade and thread onto skewers with vegetables. Grill over hot coals for about 5 minutes on each side, or until temperature on a meat thermometer reaches 145°F.

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