Grilled Pork Shish Kabobs (Shashlik)
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.
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 least 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
- 2 1/2 lb pork tenderloin trimmed and cut into 1 1/2" pieces
- 1 Tbsp Italian seasoning
- 1 1/2 tsp 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
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.
*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.
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!