Flavorful Pork and Vegetable Kebabs Recipe is a Dinner Winner Any Time of Year
A savory spice rub makes these skewers extra delicious
One of the wonderful things about kebabs is that you can make them any time of year. You can cook them in the winter, and all year round for that matter, on your stovetop in a grill pan. You’ll still get the beautiful grill marks and subtly smoky flavor — yum! So the next time you have a craving for kebabs, try this delicious and versatile pork and vegetables kebabs recipe. It’s super flavorful and easy to make, indoors or out.
Just start with pork tenderloin cubes tossed with a savory rub made with crushed fennel seeds and garlic. Thread the pork on skewers with tomato, pepper, and squash and cook them in a grill pan or outside on the grill, weather permitting. Drizzle the kebabs with a sauce of olive oil and lemon zest, and you’re ready to eat! Watch our video to see how simple and speedy this recipe is. Then give it a whirl.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 (12”) wooden or metal skewers
- 1 (20 oz.) pork tenderloin
- 2 medium yellow and/or red tomatoes
- 1 red pepper
- 1 yellow squash
- 2 lemons
- 2 tsp. fennel seeds, finely crushed
- 1 tsp. garlic powder
- 1/4 tsp. + 1/8 tsp. salt
- 1/4 tsp. + 1/8 tsp. pepper
- 1/4 cup olive oil
Instructions
PrintIf using wooden skewers, soak in water 15 min. Prepare grill for direct-heat cooking. Trim pork tenderloin; cut into 11/4” pieces. Cut tomatoes into 1” wide wedges. Halve pepper; remove seeds. Cut into 11/2”x1” pieces. Trim squash; halve lengthwise. Cut halves crosswise into 1/2” slices. Grate 1/2 tsp. zest and squeeze 3 Tbs. juice from lemons.
In large bowl, combine crushed fennel seeds, garlic powder, 1/4 tsp. salt and 1/4 tsp. pepper. Add pork pieces and 1 Tbs. olive oil; toss until evenly coated. Thread pork, tomatoes, red pepper and squash onto skewers. Transfer skewers to grill grate. Grill skewers, turning once, until pork is cooked through, 5–6 min. per side.
Transfer skewers to serving plate. In bowl, whisk remaining olive oil, lemon juice and zest, remaining 1/8 tsp. salt and 1/8 tsp. pepper. Drizzle over skewers.
Easy variation: Make them Pork ’n’ Pineapple Kebabs. Sub in 1 tsp. ground coriander for the fennel seeds. Sub in 1 cup fresh pineapple cubes for the squash. Continue with recipe as directed. If desired, add 2 tsp. finely chopped jalapeño to the dressing before drizzling.
Nutrition
- Calories: 310 kcal
- Fat: 19 gram
- Saturated Fat: 4 gram
- Protein: 29 gram
- Carbohydrate: 9 gram
- Fiber: 3 gram
- Cholesterol: 75 mg
- Sugar: 5 gram
- Sodium: 640 mg
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