Grilled Pork Kabobs

Ingredients

• 680–794 g (1.5–1.75 lb)pork tenderloin, cut into medallions or bite-sized pieces
• 2bell peppers
• 3 smallcourgettes
• 2red onions
• 8–12 leavesfresh basil
• 80 ml (1/3 cup)olive oil
• 30 ml (2 tablespoons)balsamic vinegar
• 1/2 teaspoonItalian seasoning, homemade or shop-bought
• to tastesalt and pepper

Instructions

1. 1

   Prepare ingredients

   If using wooden skewers, soak them in water for about an hour. Heat the grill to medium, about 190–205°C (375–400°F). Wash and slice the courgettes into rounds, cut the red onions into 2.5 cm (1-inch) pieces, and remove the stems and seeds from the peppers before cutting them into bite-sized pieces. Cut the pork into bite-sized pieces.

2. 2

   Mix marinade

   Combine the balsamic vinegar, olive oil and Italian seasoning. Season to taste with salt and pepper.

3. 3

   Assemble skewers

   Put the peppers, courgettes, onion and pork in a large bowl. Pour over half of the marinade and toss to coat. Thread the meat and vegetables onto the skewers.

4. 4

   Grill the kabobs

   Place the skewers on the grill and cook for about 10 minutes, turning every 2–3 minutes until lightly charred on all sides and cooked through. Check the pork with a meat thermometer; it should reach 63°C (145°F). Set the skewers aside to rest for at least 3 minutes, then transfer them to a platter and let them rest for at least another 3 minutes. Sprinkle with sliced fresh basil and a little salt and pepper.

What are pork kabobs?

Kabobs are pieces of meat and vegetables threaded onto skewers and cooked over heat. This Italian-seasoned version brings together tenderloin, peppers, courgettes and red onion, with balsamic vinegar and basil for a savoury, tangy finish.

The combination is well suited to a summer grill: the vegetables cook alongside the pork, and the marinade coats both. The recipe’s Italian-inspired flavours come from the seasoning, balsamic and fresh basil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 28g protein, 18g carbs, 17g fat.

The pork provides most of the protein, while the vegetables contribute carbohydrates; the olive oil is the main source of fat. Pair a serving with a green salad or another vegetable side if you’d like to add more produce to the plate.

Choosing and cutting the ingredients

Pork tenderloin: cut it into similarly sized pieces so they cook at roughly the same pace. Bite-sized chunks are easy to thread and eat, while medallions can be used as described in the ingredients.

Vegetables: cut the peppers and onion into pieces that can be threaded securely, and slice the courgettes into rounds. Keeping the pieces reasonably even helps them sit closely together on the skewers.

Making the marinade

Oil and balsamic: whisk or stir them with the Italian seasoning, then season with salt and pepper. Toss the pork and vegetables with only half of this mixture, as directed.

Coating: turn the ingredients in the bowl so the marinade reaches their surfaces before threading. If preparing ahead, keep the assembled skewers chilled until you are ready to grill.

Getting the grill and skewers ready

Wooden skewers: soak them in water for about an hour before grilling. This is the preparation specified in the recipe for wooden skewers.

Heat: preheat the grill to medium, around 190–205°C (375–400°F). Have the skewers ready to turn every 2–3 minutes so they colour on all sides.

Checking doneness and texture

Colour: look for light charring on all sides as the kabobs cook. Turning them regularly helps expose the pork and vegetables to the grill evenly.

Temperature: check the thickest pork pieces with a meat thermometer and remove the skewers when the pork reaches 63°C (145°F). Let them rest for at least 3 minutes before serving.

Serving the kabobs

Finish the platter with sliced fresh basil and a little salt and pepper, as the method suggests. Serve the kabobs straight from the skewers or slide the pork and vegetables onto plates.

For a fuller meal, pair them with a simple green salad or a grain such as rice. These sides complement the grilled ingredients without competing with the balsamic and basil.

Recipe notes & tips

• Cut the pork and vegetables into pieces that are similar in size for more even grilling.
• Soak wooden skewers in water for about an hour before using them.
• Reserve half of the marinade rather than pouring it all over the ingredients.
• Turn the skewers every 2–3 minutes to encourage even browning.
• Use a meat thermometer to check that the pork reaches 63°C (145°F).
• Allow the kabobs to rest for at least 3 minutes before serving.

Variations

• Herb swap: Use another fresh herb in place of the basil for a different finish.
• Extra vegetables: Thread additional grill-friendly vegetables between the pork pieces.
• More tang: Add a little extra balsamic vinegar to the marinade.
• Seasoning change: Use a different dried herb blend instead of Italian seasoning.
• Skewer-free: Grill the pork and vegetables in a grill basket if you do not have skewers.

Common mistakes to avoid

• Uneven pieces: Large and small chunks cook at different rates, so cut the pork and vegetables to similar sizes.
• Skipping the soak: Wooden skewers may burn more readily, so soak them in water for about an hour first.
• Crowded skewers: Packing ingredients too tightly can make turning difficult; leave a little room between pieces.
• Guessing doneness: Check the pork with a thermometer and look for 63°C (145°F).
• Skipping the rest: Rest the cooked skewers for at least 3 minutes before serving.

How to store

Refrigerate leftover kabobs in a covered container and eat within 3–4 days. Reheat until hot throughout, either in a covered pan or in the oven; take care not to overcook the pork.

Frequently asked questions