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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.

Skewered pork tenderloin kebabs in pork shish kabobs style

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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.

grilled pork kabobs on skewers with red onion

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 make the best pork shish kabobs with ingredients for pork shashlik

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 trim pork tenderloin and how to remove silver skin from pork tenderloin

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 to make pork tenderloin kebabs

Skewered kabobs ready for the grill

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.

How long to cook pork tenderloin for pork kabobs (shish kabobs)

More Shish Kabob Recipes to Discover:

Grilled Pork Shish Kabobs

4.67 from 12 votes
Cook Time: 10 minutes
A simple, excellent recipe for Grilled Pork Shish Kabobs. See our tips and tricks for flavorful and tender, crowd pleasing pork kabobs. |
A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs.
Author: natashaskitchen
Skill Level: Easy/Medium
Cost to Make: $10-$14
Calories: 209 kcal
Servings: 8 skewers


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

*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.

Nutrition Facts
Grilled Pork Shish Kabobs
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 92mg31%
Sodium 510mg22%
Potassium 585mg17%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 22mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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).

How to serve kabobs with pork tenderloin kabobs on skewers over platter

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!



Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Sue
    July 10, 2019

    Can you marinate for 2 days or more in advance? Reply

    • Natashas Kitchen
      July 10, 2019

      Hi Sue, We always keep ours overnight for the best flavor. I haven’t tested it longer than that. If you experiment, let me know how you liked the recipe Reply

  • Alena
    June 17, 2019

    How far ahead can I marinate these? Thanks:) Reply

    • Natashas Kitchen
      June 17, 2019

      Hi Alena, Cover and marinate in the refrigerator for at least 4 hours and preferably overnight. We always keep ours overnight for the best flavor. Reply

  • baltisraul
    May 4, 2019

    We tried these last night and we will sure make them again. My question is why you would rest the skewers 3 min before serving? With meat this small you get no redistribution of juices to help the flavor. All you get is colder food. Eat these ‘bad boys’ asap! Reply

    • Natashas Kitchen
      May 4, 2019

      Hi! The USDA recommends cooking the tenderloin to 145˚F then letting the shish kabobs least 3 minutes before serving. I know exactly what you mean, however! It is hard to resist! Reply

      • baltisraul
        May 4, 2019

        If it has already reached the proper temp, why rest such small pieces of meat? Do they explain why the 3 min rest was important? Thank you for getting that USDA info back to me so quick. If doing a whole loin to 142 internal then letting it rest up to 145 internal, that I agree with. Reply

  • Jena
    March 30, 2019

    lol sorry forgot to leave 5 star rating Reply

    • Natashas Kitchen
      March 30, 2019

      You’re so nice! Thank you! Reply

  • Jenna
    March 30, 2019

    THANK YOU!!!!
    I’ve been looking everywhere for a simple recipe that told me what temp and how long to cook for!!! Reply

    • Natashas Kitchen
      March 30, 2019

      I’m so happy that was helpful! Reply

  • John King
    March 25, 2019

    I will have to try this, I usually just grill the tenderloins whole and love them that way with just EVOO, Sea Salt and fresh ground black pepper. I usually make my kabobs from the loin. I buy a couple of whole loins on sale at Sam’s and break them down into roasts, chops and cubes for kabobs. Usually around $1.99/lb. Reply

    • Natashas Kitchen
      March 25, 2019

      That sounds so good John! Thank you for sharing that with me! Reply

      • Nancy
        May 27, 2019

        Ok we made these tonight and they were awesome 😁. I used some boneless country style ribs and just chopped them into thirds other than that and some baby potatoes we made it just like the recipe and everyone loved them. The in-laws even wanted the recipe 😀 Reply

        • Natashas Kitchen
          May 28, 2019

          That’s just awesome!! Thank you for sharing your wonderful review Nancy! Reply

  • Korina
    December 26, 2018

    Can you bake this meat? If yes, what temperature and time would you recommend? Thank you!!! Reply

    • Natasha
      December 26, 2018

      Hi Korina, I haven’t tried so I won’t be able to provide specific advice on that. You might google baked pork kabobs. Wish I could be more help! Reply

  • deanna barfuss
    July 16, 2018

    We had his last night for dinner and it was the most flavorful Pork, I had prepared in a very long time. I had the less expensive cut of meat, the boneless sirloin steaks. Cut them into even size pieces and added abut 10 leaves of basil, because it is going wild in my garden. This is a recipe that I am up at 2:30 in the morning writing down because when I couldn’t get back to sleep, i started thinking of this. also added green peppers to my scewers. This one is a gem to have and one that I would serve company any time. Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you so much for sharing that with us, Deanna! Reply

  • Joanne
    July 3, 2018

    Do you cover the grill while grilling? Reply

    • Natasha
      July 3, 2018

      Hi Joanne, yes we cover while grilling and open to turn the skewers. Reply

      • Natasha
        May 31, 2019

        Hi, Natasha! I never cover the grill with shishkebabs, just spray them with wine from spray bottle in case it start flair up. Reply

        • Natasha
          May 31, 2019

          Thanks for sharing your tip! Do you find that the alcohol causes flare ups or just helps with them? I really haven’t tried it but I’m so curious now! Reply

  • Angie
    June 27, 2018

    Can you substitute the pork for chicken in this recipe? Reply

    • Natashas Kitchen
      June 27, 2018

      I haven’t tried it myself, but I don’t see why not. You may have to adjust grilling time a bit to not dry the chicken out. Reply

  • Rosanna
    June 24, 2018

    I made this and not sure I used the right amount of pork. I used one tenderloin from a twin pack of tenderloins. In the recipe it say 21/2 pd tenderloin, did you mean use 2 1/2 pd pieces of pork tenderloin. Since I only used one the herb flavor/salt was very strong however it did have good flavor just too strong. Please just clarify for me so I am sure to correct next time. Thank you. Reply

    • Natasha
      June 24, 2018

      Hi Rosanna, I used 2 and 1/2 pounds of pork tenderloin before cutting it. If you used 2 pieces of tenderloin that were 1/2 lb each, the seasoning would definitely be overpowering. When we write out the ingredients, 2 1/2 is the same as 2.5. I hope that makes sense! Reply

  • Melanie
    June 19, 2018

    I would love to try this recipe for a 4th of July party this weekend. I like all the ingredients, so it should be great! Any thoughts on side dishes with this? Reply

  • Anna G
    June 3, 2018

    Can you tell me more about what cuts of pork you have tried for shishkabob. My husband is not a big fan of tenderloin, he claims that compared to Ukrainian it is not fatty /juicy enough. He wants pork similar to in old country- you know you could fry it on a pan and it would get all brown and then fry with potato. American pork seems very lean and tenderloin the leanest part. Have you tried other cuts? Reply

    • Natasha
      June 3, 2018

      Hi Anna, you might try a more marbled meat if you prefer; maybe something like boneless country style pork ribs. Reply

      • baltisraul
        May 4, 2019

        If using boneless country style ribs some prep needs to be done first. If they are marked boneless country style ribs they are really not ribs at all. They are from the pork shoulder (Boston Butt) and should be cook low and slow first for about 3 1/2 hours at 250 degrees. 10 min on the grill for pork shoulder will be very chewy and flavorless if not braised first, I’m afraid. Reply

    • Natasha
      May 31, 2019

      Hi, Anna! I understand your Ukrainian husband taste, I still miss the taste of Europian pork. Was experimenting with different parts of meat for shishkebabs, but for last 10 years using only pork buts. It may not sounds to pretty, but it is the most tender part of pork and very-very affordable. Reply

  • Natasha
    June 1, 2018

    Grilling these tonight!!!! Reply

    May 29, 2018

    I can’t wait to try this recipe. It sounds so good!! Reply

  • Bill
    May 28, 2018

    Tried this recipe today, turned out great. I kinda eye balled the measurements. This is marinating not baking. Will put this in my “keepers” list of recipes! Reply

    • Natasha's Kitchen
      May 29, 2018

      Awesome, I’m happy to hear the recipe made it on your favorites list! Thanks for sharing your fantastic review Bill! Reply

  • Yuliya
    May 26, 2018

    Hi natasha, this looks delicious, I cant wait to make this for memorial day weekend! Where did you buy your metal skewers? Looking to invest in a good set Reply

    • Natasha
      May 26, 2018

      Hi Yuliya, 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. Reply

  • dompetpkr
    May 26, 2018

    I really like your content Reply

    • Natasha's Kitchen
      May 26, 2018

      Thank you 🙂 Reply

  • Victor
    May 25, 2018

    We haven’t made shish kabobs in a looong time! Excited to fire up the grill and try these kabobs. Reply

  • Deen
    May 23, 2018

    I will be grilling for Memorial Day and this looks like a great recipe to try. Thanks! Reply

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