When I want to take my outdoor grill meals up a notch, I love to make skewers. Juicy, tender meat threaded in between chunks of veggies: they look gorgeous, taste fantastic, and everyone thinks you're a master chef.
The secret? It's all in the marinade! I use pork tenderloin, cut it into chunks and marinate them in a mix of ginger beer and mustard. You can throw this together in the morning and leave for the day, because it can marinate for up to 12 hours.
When it's time to cook, just thread the veggies and meat onto skewers and throw them on the grill. The pork cooks up in minutes and is so incredibly tender and full of flavor your family will ask how soon you're making it again!
Ingredients Needed for the Pork Kabobs
Marinade:
- Garlic cloves
- Dijon mustard
- Honey
- Ginger beer
- Salt + pepper
For the skewers:
- Pork tenderloin: these are usually a little over a pound, the marinade could probably handle up to 2 pounds if you want to make more skewers
- Onion - I use red onion but a sweet yellow onion can substitute
- Bell pepper - I like a sweeter pepper with the pork, like a yellow or red. Use what you like 😁 You could also substitute other veggies, like zucchini or mushrooms.
- Tomatoes - entirely optional, I happen to like not only how they look but also the juicy "cooked tomato" effect. Feel free to skip if you're not in that camp. (My hubs always sets his aside)
How to Make these Grilled Pork Skewers
Start by cutting the pork tenderloin into rough cubes - I try for at least 1-inch cubes here to end up with nice juicy pieces of meat on the skewers.
Add all of the marinade ingredients to a zip top bag and mix to combine. Add the pork pieces, then seal the bag and place it in the fridge. Marinate for at least an hour, but up to 12 hours. (you could also use a shallow bowl to marinate, just cover and refrigerate for the marinate step)
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You'll want to cut your veggies into squares of about the same dimensions as the meat. And if you're using bamboo skewers, be sure to soak them in water for at least 30 minutes before using. (Metal skewers don't need this step)
When you're ready to cook, simply thread the meat and vegetables onto the skewers. I can usually do this while the grill is heating up.
Place the skewers on the preheated grill and cook for about 5 minutes on the first "side", then turn. The other sides I typically turn after 3- 4 minutes just to get a little sear/caramelization in all directions.
If you have a meat thermometer, use it to verify the internal temperature of the pork has reached 145°F. (If you don't have one, put it on your Christmas list right away!) This typically takes about 15 minutes (total time) for me.
Remove the kabobs to a plate or platter and loosely cover with foil. Let the meat rest, covered, for at least 5 minutes while you assemble the rest of your meal.
Serving Suggestions
One of the great things about these kabobs is that they include both tender pork and fresh veggies, but I still like additional sides on my plate. Sometimes I'll make a simple green salad, other times a green vegetable and roasted baby potatoes. All the combinations work well together!
Some might want a little BBQ sauce on the side with their skewers, and that can also be a tasty addition to your plate. You do you!
📖 Recipe
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Marinated Pork Skewers
Ingredients
Marinade:
- 4-5 garlic cloves minced
- ½ cup Dijon mustard
- ½ cup honey or substitute
- ⅓ cup ginger beer
- 1 teaspoon salt
- 1 teaspoon pepper
Skewers:
- 1 pork tenderloin up to 2 pounds
- 1 yellow bell pepper other colors as preferred
- 1 red onion
- Campari or cocktail tomatoes optional
Instructions
- Cut pork tenderloin into cubes, about 2 inches. Add all marinade ingredients to a ziplock bag and mix together. Add the pork, seal and marinate, refrigerated, for at least one but up to 12 hours.4-5 garlic cloves, ½ cup Dijon mustard, ½ cup honey or substitute, ⅓ cup ginger beer, 1 teaspoon salt, 1 teaspoon pepper, 1 pork tenderloin
- If using bamboo skewers, soak in water for at least 30 minutes before loading. For a one pound tenderloin I typically need 5-6 skewers.
- Cut the bell pepper and onion into squares of roughly equal size.1 yellow bell pepper, 1 red onion
- Thread the ingredients onto the skewers by alternating peppers, onions, and pork. Finish with a tomato, if desired.Campari or cocktail tomatoes
- Preheat your grill to medium-high heat.
- Place the skewers on the grill and cook for about 5 minutes, then turn. Cook each side of the cubes for at least 3 minutes, then turn again. The skewers need about 15 minutes of cooking time, and the time is best checked by using a meat thermometer.
- The internal temperature of your pork should read 145°F when cooked through. When it does, remove the skewers from the heat, cover loosely with foil and let rest for 5 minutes while you assemble the rest of the meal. Serve and enjoy!
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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