There is something truly special about gathering around a grill, especially when you have a recipe as delightful as this Grilled Pork Shish Kabobs Recipe in hand. Juicy, tender pieces of pork tenderloin marinated with Italian seasoning, sea salt, and a hint of garlic are threaded alongside sweet red onion chunks, then grilled to perfection. The result is a perfect balance of smoky, savory, and slightly charred flavors that will brighten up any meal or picnic with friends and family. Whether you’re a seasoned grill master or just getting started, this recipe is approachable and sure to become a favorite in your culinary repertoire.
Ingredients You’ll Need
For this Grilled Pork Shish Kabobs Recipe, simplicity is key. Each ingredient plays a unique role—from the tender pork to the aromatic Italian seasoning and fresh red onion, together creating a harmony of flavor, texture, and color that makes these kabobs irresistible.
- Pork tenderloin (2 1/2 lb): Choose lean, well-trimmed pork for juicy, tender bites that cook evenly on the grill.
- Italian seasoning (1 Tbsp): A fragrant blend that infuses the meat with herby depth, bringing Mediterranean warmth to each skewer.
- Sea salt (1 1/2 tsp): Essential for enhancing all the natural flavors and balancing the marinade.
- Garlic powder (1/2 tsp): Adds a subtle, savory punch without overpowering the dish.
- Black pepper (1/2 tsp): Freshly ground pepper brings a gentle heat and complexity.
- Olive oil (2 Tbsp): Helps bind the marinade and keeps the pork succulent while grilling.
- Red onion (1 large): Cut into chunks, the onion caramelizes on the grill and adds crunch and sweetness.
- Fresh parsley (optional, 1 Tbsp): A bright, fresh garnish that enhances the presentation and adds a touch of color.
How to Make Grilled Pork Shish Kabobs Recipe
Step 1: Marinate the Pork and Onions
Start by combining the pork pieces with Italian seasoning, sea salt, garlic powder, and black pepper in a large bowl or ziplock bag. Add the red onion chunks, drizzle olive oil, and toss everything together until well coated. This marinade infuses the pork with layers of flavor and helps tenderize the meat. Cover and refrigerate for at least 4 hours, or better yet, overnight to let those savory notes sink in deeply.
Step 2: Thread the Kabobs
Once marinated, it’s time to assemble your kabobs. Thread the pork and onion pieces onto metal skewers, alternating between meat and onion for variety in every bite. Take care to space them so the pieces just touch but aren’t overcrowded; this ensures even grilling and caramelization. Before grilling, let the skewers rest at room temperature for 30 minutes, which helps the meat cook more evenly.
Step 3: Grill to Perfection
Preheat your grill to medium-high heat, around 400 degrees Fahrenheit, to get a beautifully seared exterior. Place skewers on the grill in a single layer. To achieve uniform cooking, turn the kabobs like a triangle every 3 minutes so each side gets that irresistible char and caramelization. After about 8 to 10 minutes, the pork should reach an internal temperature of 145 degrees Fahrenheit. To allow the juices to redistribute and keep the kabobs juicy, let them rest for about 3 minutes before serving.
How to Serve Grilled Pork Shish Kabobs Recipe
Garnishes
A sprinkle of fresh parsley over the kabobs right before serving adds a burst of color and a fresh herbal note that complements the robust grilled flavors. You can also serve with a wedge of lemon to squeeze on top, which adds a lively brightness that cuts through the richness.
Side Dishes
These kabobs are versatile and pair wonderfully with a variety of sides. Consider a light couscous salad dotted with herbs and cherry tomatoes for a Mediterranean vibe or a refreshing cucumber yogurt sauce alongside grilled vegetables for a well-rounded, vibrant meal. Classic grilled corn or garlic bread also make a hearty, crowd-pleasing combination.
Creative Ways to Present
If you want to impress guests, serve kabobs over a bed of fluffy rice or quinoa with a drizzle of tzatziki or chimichurri sauce. You can even use pita bread and toppings to turn them into handheld kabob wraps, perfect for outdoor gatherings. The visual appeal of colorful kabobs stacked high on a platter makes this dish a centerpiece at any summer barbecue or casual dinner.
Make Ahead and Storage
Storing Leftovers
Grilled Pork Shish Kabobs Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain moisture, keep the pork and onions on the skewers or transfer the pieces to a shallow dish covered with plastic wrap. This makes it easy to reheat or enjoy cold.
Freezing
If you want to freeze your kabobs, remove the pork and onions from the skewers and place them in a freezer-safe bag or container. Frozen cooked kabob pieces will keep well for up to 2 months. Be sure to label with the date, so you enjoy them at their peak flavor.
Reheating
For reheating, the best approach is to warm your kabobs gently in a preheated oven at 325 degrees Fahrenheit for about 10 to 15 minutes, or until heated through. Alternatively, use a covered skillet over medium heat with a splash of olive oil to maintain juiciness without drying out the meat. Avoid microwaving if you want to keep the texture and flavor at their best.
FAQs
Can I use wooden skewers instead of metal?
Yes, wooden skewers work perfectly fine, but be sure to soak them in water for at least 30 minutes before threading the meat and onions to prevent burning on the grill.
Is pork tenderloin the best cut for shish kabobs?
Pork tenderloin is ideal because it’s lean yet tender, cooking quickly and evenly without drying out. Other cuts might be tougher and require longer marinating or cooking times.
How long should I marinate the pork?
Marinating for a minimum of 4 hours is essential to allow flavors to penetrate the meat, but overnight marination elevates the taste and juiciness to the next level.
Can I cook these kabobs indoors instead of on a grill?
Absolutely! You can use a grill pan or broiler to replicate the grilling effect. Just make sure to turn the kabobs frequently to get that lovely charred exterior.
What is the internal temperature I should aim for when cooking pork kabobs?
The safe and juicy target is 145 degrees Fahrenheit. Using a meat thermometer is the best way to ensure your pork is perfectly cooked without drying it out.
Final Thoughts
Ready to make your next grilling experience unforgettable? This Grilled Pork Shish Kabobs Recipe is a champion for easy, flavorful, and crowd-pleasing meals. Whether you’re entertaining friends, family, or enjoying a quiet dinner, these kabobs bring smoky, tender goodness right to your plate. Give it a try and watch it become one of your favorite recipes to return to all season long!
Print
Grilled Pork Shish Kabobs Recipe
- Prep Time: 4 hours 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 skewers
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
Delicious and juicy grilled pork shish kabobs marinated with Italian seasoning, garlic, and olive oil, combined with sweet red onions, perfect for a quick and flavorful outdoor meal.
Ingredients
Meat and Marinade
- 2 1/2 lb pork tenderloin (trimmed and cut into 1 1/2″ pieces)
- 1 Tbsp Italian seasoning
- 1 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 Tbsp olive oil
Vegetables
- 1 large red onion (cut into 1″ pieces)
- 1 Tbsp fresh parsley to garnish (optional)
Instructions
- Marinate the Pork and Onions: In a large mixing bowl or ziploc bag, combine the pork pieces with Italian seasoning, sea salt, garlic powder, black pepper, and mix thoroughly. Add the separated onion pieces and olive oil, then toss until everything is well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Prepare the Skewers: Thread the marinated pork and onion pieces alternately onto metal skewers, ensuring the pieces touch but are not overcrowded. Allow the skewers to come to room temperature for about 30 minutes before grilling to ensure even cooking.
- Grill the Kabobs: Preheat your grill to medium-high heat (around 400ËšF). Place the skewers in a single layer on the grill and cook for approximately 8-10 minutes, turning the skewers like a triangle every 3 minutes for even browning on all sides. Grill until the pork reaches an internal temperature of 145ËšF and is cooked through.
- Rest and Serve: Remove the kabobs from the grill and let them rest for 3 minutes to redistribute juices. Optionally, garnish with fresh parsley before serving for added color and flavor.
Notes
- For best flavor, marinate the pork overnight.
- Use a meat thermometer to ensure the pork is cooked to the safe temperature of 145ËšF.
- Metal skewers heat up faster and cook the meat more evenly; if using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Turn the skewers carefully to avoid pieces falling off.
- Allowing the skewers to rest after cooking ensures juicy, tender meat.
