Cook Time: 10 minutes
Marinating Time: 4hours hours
Total Time: 4 hours 10 minutes
A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs
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 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.
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.
