Tender Pork Kabobs Recipe
Tender Pork Kabobs Recipe – marinated with wine or beer and grilled to perfection. Perfect for a summer barbecue.
Hey Guys! Happy Monday! Can you believe Memorial Day Weekend is just a few days away!
This means (hopefully) nice weather, fun and good food.
Can’t wait to fire up the grill and make some pork kabobs!
People around me seem to be obsessed with kabobs/kebabs. So am I.
When it comes to grilling, these are one of my favorite things to prepare.
I’ll be honest, not everyone eats the veggies on the skewer, but I do.
I sometimes don’t even bother to add them and just put meat on it, but for the purpose of the pictures, I did today.
I grew up eating pork pretty often.
I know it isn’t some people’s favorite meat, but I used to love it. Now, I don’t cook it very often.
Maybe like once every 2 months.
But I like to marinate it for kabobs.
This is my go-to recipe for a pork meat marinade and I love how tender and flavorful these turn every time.
The interesting thing is that I’ve tried making the marinade with either white wine (I know pork is red meat and goes well with red wine, but not in this recipe) or beer.
The flavor is slightly different, but both produce tender pieces of meat.
Feel free to try either way. The other ingredients in the recipe are the same, you just switch the wine with beer.
If you are looking for a new recipe for grilling season, you might want to try these.
TENDER PORK KABOBS RECIPE
- 1 pound pork — (can use tenderloin, shoulder or sirloin), cut into 1-inch cubes
For the marinade:
- 1/2 cup olive or vegetable oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 3/4 cup white wine or beer — (not dark beer)
- 1 garlic clove
- 1 shallot or 1/2 yellow onion — , chopped
- 2 tbsp fresh chopped parsley
- 8 wooden skewers — , soaked in water for 30 minutes (alternatively use metal skewers)
- 1 yellow pepper — , cut into 1-inch squares
- 1 large onion — , cut into cubes
In a bowl, combine all ingredients for the marinade. Add pork. Stir to coat. Marinate for at least 1 hour or overnight.
When ready to skewer the meat, preheat gas grill to medium-high heat.
Skewer meat, pepper and onion onto skewers.
Grill for 4-5 minutes on both sides, flipping once, until meat is cooked and veggies are charred.
Nutrition InformationCalories: 602, Fat: 51g, Saturated Fat: 12g, Cholesterol: 81mg, Sodium: 652mg, Potassium: 514mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 2g, Protein: 20g, Vitamin A: 505%, Vitamin C: 60.6%, Calcium: 37%, Iron: 2.1%
More Grilling Recipes
Tender Beef Kebabs With Tangy Barbecue Sauce
Chicken Skewers With Cabbage Slaw
Easy Pesto Shrimp Skewers On The Grill
Summer Party With National Hebrew Fun Hot Dog Toppings
They look so good! I am often around people who are crazy about kabobs too – so I’ll have to remember this recipe.
I am so excited for summer to get the BBQ out and start making kebabs (as we call them). I usually always use chicken, but I am going to have to BBQ pork more this year.
I can’t believe it’s almost Memorial Day weekend! The unofficial start of summer, which I’m looking forward to! These kabobs look gorgeous, Mira. Such a perfect dish for the summer!
I just made pork skewers last week too. I love the sound of your marinade, must give this a try.
Mira, I LOVE kabob recipes for the summer and LOVE that you made one using pork! love these!
I can’t believe Memorial Day is this weekend either, but I have already been firing up the grill every weekend, so I’m ready! I’m with you in that I love pork, but I don’t make it as often as I’d like. Totally changing that by adding these kebabs to my grilling rotation, Mira! LOVE the beer or white wine in the marinade! And I will be eating the veggies on these fabulous kebabs! Pinned! Cheers, dear! <3
The pork looks so tender and I love those charred peppers! These look just perfect for summer grilling!
I’m always on the look out for new grilling recipes and this is coming at just the right time! It’s so easy to get in a grilling rut – but these kebabs will change all that! Thanks, Mira!
I love kabobs. They look so beautifully charred and tender. Lovely share, Mira.
I love grilling and I love grilling kabobs! I love veggies on mine too but the meat is always the star! Your pork looks like a winner!
While I don’t eat pork, I absolutely love kebabs. I can’t wait to try this and sub in another meat. And your pics are amazing, as always!
These look great! I’ll have to try them this summer. I’m also going to pop over to the recipe about the chicken kabobs and check those out too!
(Btw, I found you at patandcandy.com link up)
Thanks dear! hope you like them!!!
I cannot believe it’s memorial day almost – where has the time gone eh?! 🙂
But, I am looking forward to enjoying all the summer eats – and these will definitely be on my list as I am loving that wine marinade!
There’s a lot of kabob making in this house during the summer and I always love a marinade that uses wine – that means some for the marinade and some for me 😉 Hope you have a wonderful Memorial Day weekend, Mira!
I love these kabobs! Thanks for linking up with What’s Cookin’ Wednesday!
Mira this is soon beautiful!!! I was a huge lover of pork myself! Loved Kabobs or Shishkeek as we called it! And as long as I can remember…even back in the old country…my mom made it out of pork. Always the picnic roast as they call the cut! I love the color and the charred veggies on this! Absolute yumminess!
All of your kebabs are very delicious. Love them!