Mediterranean Pork Kabobs
Fire up the grill and transport your taste buds to the sunny Mediterranean with these vibrant Mediterranean Pork Kabobs. Tender, marinated pork tenderloin is paired with a colorful medley of red bell pepper, yellow bell pepper, zucchini, and red onion, all threaded onto skewers for a healthy, flavorful feast. The marinade—featuring olive oil, zesty lemon juice, minced garlic, and fragrant spices like oregano, thyme, paprika, and cumin—infuses the pork with bold, aromatic flavors. Easy to prepare, these kabobs cook to perfection in just 12 minutes, making them a quick, crowd-pleasing option for any barbecue or family dinner. Serve alongside warm pita, tzatziki sauce, or a fresh side salad for a complete Mediterranean-inspired meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 zucchini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Trim any excess fat from the pork tenderloin and cut it into 1-inch cubes.
Wash and prepare the vegetables: core the bell peppers and cut them into 1-inch pieces, peel and chop the red onion into chunks, and slice the zucchini into thick rounds.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, ground cumin, salt, and black pepper.
Add the pork cubes to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for more intense flavor).
Remove the marinated pork from the refrigerator and bring it to room temperature while you preheat your grill to medium-high heat.
Assemble the kabobs by alternating pieces of pork and vegetables on the skewers until all the ingredients are used.
Brush the grill grates lightly with oil to prevent sticking, then place the skewers on the grill.
Cook the kabobs for about 10-12 minutes, turning occasionally, until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Remove the kabobs from the grill and let them rest for 3-5 minutes before serving.
Serve warm with additional lemon wedges, tzatziki sauce, or pita bread as desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
