A simple, excellent recipe for Grilled Pork Shish Kabobs. Learn our tips and tricks for flavorful and tender, crowd pleasing pork kabobs. These pork tenderloin kebabs can be prepped ahead for easy summer entertaining.
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We just love taking dinner outdoors and grilling is literally the best way to do that! We sure love grilling. Explore all of our grilling recipes here. These grilled pork tenderloin kabobs won’t disappoint!
P.S. We added our Amazon affiliate links for tools we used to make this recipe.
This recipe was inspired by Arnold from church. He was sitting at our table for the church Mother’s Day lunch and we naturally started talking about food! He said this was his go-to seasoning combination for shish kabobs so of course we had to try it for ourselves and it was a winner! This flavor combination also works with chicken thighs.
Ingredients and Tips for the best Pork Kabobs:
- We purchase our pork tenderloin at Costco. They seem to have the best pricing and the meat is consistently great quality.
- You can substitute the Italian seasoning for dried parsley if that is what you have on hand.
- We suggest applying the dry seasonings to the meat first to make sure all of the meat is coated and add the oil last to help disperse the onion flavor to the meat. The oil also helps to keep the skewers from sticking to the grill.
- Allow the skewered pork to come to room temperature about 30 minutes before grilling to ensure a good sear.
How to Trim Silver Skin and Fat From Pork Tenderloin:
For the most tender results (and so the marinade can penetrate the meat), you must first remove the sinewy membrane known as “silver skin” from the pork tenderloin. The silver skin becomes tough and chewy after it is cooked so it should always be removed before cooking. Insert the tip of your knife between the silver skin and meat and slide your knife along the meat while pulling the silver skin and fat away at the same time.
How To Marinate Meat Quickly:
The longer you marinate pork tenderloin kebabs, the more flavorful your meat will be and the seasonings make their way deep into the meat. If you are pressed for time, A food saver can cut the marinating time in half. It removes the air and the resulting pressure forces the marinade into the meat.
How Long to Cook Pork Tenderloin:
*The USDA now recommends cooking the tenderloin to 145˚F then letting the shish kabobs rest 3 minutes before serving. With an internal temperature of 145˚F, pork tenderloin meat may still be slightly pink in the center.
More Shish Kabob Recipes to Discover:
- Grilled Steak Kebabs for the wow factor
- Salmon Skewers – have you grilled salmon before? IT’S GOOD!
- Moroccan Veggie Skewers with exotic flavor (don’t skip the tzatziki sauce!)
- Shrimp Skewers – my husbands’ cousin’s famous recipe
Grilled Pork Shish Kabobs
Ingredients
- 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
- 1 large red onion, cut into 1" pieces
- 1 Tbsp fresh parsley to garnish, optional
Instructions
- In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
- Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
- Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We serve these pork tenderloin kebabs with BBQ sauce on the side for dipping. My favorite lately has been this Organic Red Duck brand (way less sugar than other brands and understandable ingredients).
Q: Do you love grilling as much as we do? What is YOUR favorite food to throw on the grill? Meats, veggies, pineapple? Let me know in a comment below!
Radishes also are very good cooked make a great add on to Kabobs.
Had some nice porkchops I had bought on sale for 3.00! And frankly was not sure what to do and decided to make some kabobs. Found your recipe (I do follow you <3 ) and it was delish! With left over greek salad and some fresh corn on the cob nice and relatively easy dinner. Thanks!
You’re welcome, Debbie! That sounds amazing! So glad you came across this recipe.
I have been using this as a go to camping meal for years . I prepare meat without onion ahead of time and freeze solid . While thawing in cooler the meat marinated and get super tenderized and flavourful . I add the red onion with out adding seasoning A great crowd pleaser and easily done on fire pit quickly . Add potatoes in foil and a salad . Easy .
Great to hear that you’ve been using this recipe! So glad you like it!
Thank you for this recipe. We make it often at the cottage with the family. It’s fast, easy and everyone LOVES it! Thanks for sharing!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sylvie!
Hello could you please add a link to your favorite metal skewers? I have scoured your site and Amazon storefront without success:( Thanks!!
Hi Lana, I wish I could be more help with that but they are my parents’ skewers that I found in their garage and they don’t even have a brand on them! Any 12″ stainless steel skewers would work. I like the ones that are all metal so they don’t scorch on the handle. If using 10-12′ wooden skewers, soak the skewers in water for 30 minutes prior to using or the skewers will quickly burn on the grill.
When I make shashlyk/souvlaki, I use Lebanese skewers. They are longer and the wood handles don’t go over the fire to burn.
I bought mine at a Middle Eastern market in Colorado Springs, but similar ones are available on Amazon.
i looking for the recipes kebab for instant pot.can you help? i love you recipes .made plov in instant pot-really good
Hi! Thank you, I’m glad you enjoy my recipes. I do not have a recipe for instant pot kebabs.
I made this recipe for my daughter’s birthday party. I substituted pork with chicken thighs and added 3 tbsp lemon juice to the marinade. The kebabs turned out great. My daughter said that all her friends loved them.
Natasha, thank you for another great recipe!
You’re so welcome! Glad it was a hit!
So delicious, the best pork I have ever eaten. Simply yet unforgettable.
Thanks for the lovely feedback!
This is the go to recipe for kabobs! I followed all of the ingredients to the T and they are absolutely amazing!!!!
The only thing I did different was marinate the meat and other ingredients in the fridge for 3 days. Best recipe ever!!!! Thank you so much for sharing your prize winning recipe.
You’re welcome! I’m so glad you loved it and happy you found a new go-to favorite! 🙂
Hi Natasha! Just wondering which cooking wine you’ve experienced with and enjoyed. Can you tell me brand and store please! Thank you!
Hi Katie! I have used several but not a specific one that is my “go-to”. It really depends on the recipe. I’ve used Dry White Wine, Regular White Cooking Wine, Pinot Noir, Merlot, Cabernet, and Sauvignon.
Loved this! The pork came out so juicy and tender. I followed the recipe except I doubled all the spices/oil and added lemon juice. So tasty! This is a great easy summer recipe. Served with brown rice and Brussels sprouts skewers.
It’s one of my favorites also, Susan! I’m so glad you loved this recipe!
Oh my goodness! This was by far the best pork we have ever had. My husband and I have been on the hunt for a pork shisk kebob similar to our fave Greek restaurant and this was better! So tender and full of flavour. Even our kids devoured it! Amazing as usual, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Michelle!
Tried many of your recipes. They are consistently fabulous with simple ingredients and directions!
Thank you so much, Barb. I’m so happy to hear that.
Hi Natasha, does the recipe call for two 1/2 lb tenderloins (totaling one lb) or two and a half lbs total?
Hi Sally, we used a total of two and a half pounds of pork tenderloin.
Thank you for your quick reply. That makes much more sense as it’s 8 servings! Will be trying next week!
I added red wine vinegar and it was delish! i also used the oven baked it at 450 for 8 min then broiled for 3-4 mins
So good to know that you loved it!
A home run! I added sweet peppers to the skewers and prepared as directed. The meat was marinated in the frig overnight. Suitable for apperizers or as a main dish.
This will be a staple in our home from this point forward!
I’m so happy to hear this was a hit, Mikey! That’s so great!
I made these kabobs per the recipe and they were delicious. Easy to prepare and easy to cook & serve. I usually make beef, chicken, or shrimp kabobs during grilling season and now I have a new recipe to put in the rotation. I served these with skewers of (green) bell pepper, red onion, pineapple, and cherry tomatoes.
Yum! That sounds colorful and deliciosu! Thank you so much for sharing that with me, Craig!
I swore I’d never be that person asking a question and would only review..but, I’ve just made this for tomorrow’s Memorial Day lunch and 2 Tbs. of liquid just does not seem like enough liquid. Somebody reassure me, please.
Hi Mary, we’ve always made it this way and loved it! If you try more I’d love to know how you like that.
This receipt sound yummy and easy. I’m having 9 friend for dinner this coming Friday 3/9. And will make these receipt. What would you suggest I serve as a side besides a salad. Thanking you in advance.
Hi Maryjane, the possibilities are endless, here’s what one of our readers served them with: “served with Meditarranean Orzo, cucumber salad, and hummus”. We also enjoy it with mashed potatoes and our cucumber tomato salad.
Thank you so much for your speedy answer. I really appreciate it. I think I’ll try orzo
I’ll let you know how it turns out.
Thank you again for the Kabob
Recipe. I had 11 for dinner last night. I served them with a lemon herb orzo. I planned to take a photo but in the getting every thing on the buffet I forgot. Everything was a huge hit. Everyone loved it. The only leftovers was a bit of orzo!
No worries, I’m just glad it was a hit! Thank you for sharing that with us.
We served this with sweet potatoes covered with butter and brown sugar. Maybe not so healthy, but the sweetness of the potatoes was an excellent counter-point to the savory pork. An excellent Syrah by Concilience winery paired extremely well with this dish.
Thank you so much for sharing that with me, Mikey!
Can these be baked in an oven?
Hi Alana, I haven’t tried, so I won’t provide specific advice on that. You might google baked pork kabobs. I wish I could be more help!
Hi Alana, I haven’t tried so that I won’t provide specific advice on that. You might google baked pork kabobs. I wish I could be more help!