Pork and Vegetable Kabobs
Fire up your grill and savor the vibrant flavors of these Pork and Vegetable Kabobs! Juicy pork tenderloin cubes are marinated in a zesty blend of olive oil, soy sauce, honey, garlic, and oregano, then skewered alongside a medley of colorful veggies like red and yellow bell peppers, zucchini, and red onion. Perfectly charred and tender, these kabobs are a quick and easy way to enjoy a healthy, protein-packed meal bursting with smoky, savory goodness. Ready in under an hour and ideal for weeknight dinners or summer cookouts, this recipe is as versatile as it is delicious. Serve these kabobs with a sprinkle of fresh parsley for a touch of brightness, and pair them with your favorite side dishes for a showstopping meal guaranteed to impress! Perfect keywords: pork tenderloin kabobs, grilled vegetable skewers, marinade for pork, BBQ recipes, summer grilling ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 garlic cloves, minced
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 10 wooden skewers, soaked in water for 30 minutes
Instructions
Cut the pork tenderloin into 1-inch cubes and set aside.
Wash and core the red and yellow bell peppers, then chop them into 1-inch pieces.
Cut the zucchini into 1/2-inch thick slices. If the zucchini is large, cut the slices in half for easier skewer assembly.
Peel and quarter the red onion, then separate the layers to create bite-sized pieces.
In a large mixing bowl, whisk together the olive oil, soy sauce, honey, minced garlic, black pepper, salt, and oregano to create the marinade.
Add the pork cubes to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours for extra flavor).
Preheat your grill to medium-high heat (about 375–400°F).
Thread the marinated pork cubes, bell peppers, zucchini, and onion onto the soaked wooden skewers, alternating between meat and vegetables.
Place the skewers on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking. The pork should reach an internal temperature of 145°F.
Remove the kabobs from the grill and let them rest for 3–5 minutes.
Garnish with freshly chopped parsley (if desired) before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 40.4 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3642 mg | 77% | |
*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.
