Grilled Pork Shish Kabobs
Cook Time: 10 minutes
Marinating Time: 4 hours
Total Time: 4 hours 10 minutes
Indulge in the culinary delight of these perfectly grilled pork tenderloin kebabs with our foolproof recipe. Uncover the secrets to achieving both flavor-packed and tender shish kabobs that are sure to captivate any crowd.
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 spacious mixing bowl (or a ziplock bag), combine the chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, and stir until thoroughly mixed. Separate the onion pieces and add them to the bowl. Incorporate 2 Tbsp olive oil and toss until well combined. Cover and allow the mixture to marinate in the refrigerator for a minimum of 4 hours, preferably overnight.
- Thread the marinated ingredients onto metal skewers*, alternating between meat and onion. For optimal browning, ensure the meat and onions are lightly touching on the skewers without crowding. Allow the skewers to reach room temperature for 30 minutes before placing them on the grill.
- Preheat your grill to medium/high heat (400˚F). Arrange the skewers in a single layer and grill for a total of 8-10 minutes. Rotate the meat skewers like a triangle, cooking approximately 3 minutes per side on all three sides. Grill until the meat is thoroughly cooked, reaching at least an internal temperature of 145˚F. Rest the skewers for 3 minutes before serving.
Recipe Notes:
If using 10-12′ wooden skewers, soak them in water for 30 minutes before use to prevent quick burning on the grill.
