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Marinated Pork Kabobs

Total Time

Prep: 15 min. + marinating Grill: 15 min.


8 servings

When the grill comes out for the summer, so does this recipe. The entree was originally intended to be made with lamb, but pork, layered with seasonal veggies, works so well. —Bobbie Jo Miller, Fallon, Nevada
Marinated Pork Kabobs Recipe photo by Taste of Home


  • 2 cups plain yogurt
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 pounds pork tenderloin, cut into 1-1/2-inch cubes
  • 8 small white onions, halved
  • 8 cherry tomatoes
  • 1 medium sweet red pepper, cut into 1-1/2-inch pieces
  • 1 medium green pepper, cut into 1-1/2-inch pieces
  • Salt & pepper to taste


  1. In a shallow dish, combine yogurt, lemon juice, garlic, cumin and coriander. Add pork and turn to coat; cover and refrigerate 6 hours or overnight.
  2. Alternate pork, onions, tomatoes and peppers on 8 metal or soaked wooden skewers. Season to taste with salt and pepper. Grill, covered, over medium heat until meat juices run clear, 15-20 minutes, turning occasionally.

Nutrition Facts

1 kabob: 190 calories, 5g fat (2g saturated fat), 67mg cholesterol, 63mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

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