This Grilled Pork Kabobs are juicy, tender bite-sized meat marinated in yogurt and other savory ingredients skewered alternately with vegetables.
Kabobs are also referred to as shish kebab, kebab or shishlik sometimes with or without vegetables. It originated from the Middle East and Central Asia but different variations can be found in the Mediterranean and other parts of Asia.
Not a big fan of pork, this recipe works well with chicken thighs.
Memorial Day marks the start of summer. If you are spending it at home, try this easy Grilled Pork Kabobs recipe that your family and friends will enjoy.
Summer is almost here and it’s grilling time. Some areas in the US are slightly warm or hot that outdoor cooking is delightful especially for folks with harsh winter.
A few years ago, I was searching online for a Mediterranean kabob recipe. I have tried a few and this one is simple and the flavor will not disappoint. Most of the seasonings are staples in the kitchen.
Ingredients substitute
Bonesless skinless chicken thighs instead of pork. You can use chicken breast but chicken thighs are much more tender and juicy.
Regular red pepper flakes instead of Aleppo red pepper flakes.
Red or green bell peppers instead of yellow and orange bell peppers. Other vegetable like zucchini or cherry tomatoes can be used as well.
How long to grill pork kabobs
Pork kabob is cut into bite-sized cubes about 1 ½ inches wide.
When grilling, have charcoal in one area and no charcoal in the opposite area. The kabobs will burn easily due to the yogurt. Place kabob where there’s no charcoal then cover grill with lid. Check once in a while then flip to cook evenly.
Turn pork once it unsticks from the grill after 4 minutes or so.
Use an instant read thermometer inserted into the center of the meat. Once internal temperature reaches 145 degrees F, remove from the grill and let stand covered with foil for another 5 minutes.
It will continue cooking and temperature will read between 150 to 155 degrees F.
Note: When grilling chicken, thermometer should read at least 165 degrees F (74 degrees C).
Tips
I read this suggestion from one of the comments which makes sense. Use the marinate as dip. This will prevent it from charring the surface. I haven’t tried this suggestion but if you do, marinate the pork or chicken without the yogurt. Then make half of the marinate with yogurt as dipping sauce.
You can use metal or wooden skewers. Soak wooden skewers in water for an hour so it doesn't burn when grilling.
FAQ
Marinate pork in a bowl or a zip lock for at least ½ a day or overnight for a much flavorful kabob and store in the refrigerator.
Yes, place kabobs in a single row on a baking tray lined with foil. Cover tray with foil. Pre-heat the oven at 425 degrees F and bake for 15-20 minutes or until cooked through. Remove the foil and broil for a minute or so to slightly brown and charred the exterior. This should be quick so they don’t burn. Remove from the oven once internal temperature reaches 145 degrees F using a thermometer. If you prefer it more done, cover with foil for another 5 minutes and it will continue cooking. Temperature will read between 150 to 155 degrees F.
Recipe
Grilled Pork Kabobs
Ingredients
- 1 cup whole-milk Greek yogurt
- 2 tablespoons freshly squeezed lemon juice or more to taste
- 2 tablespoons olive oil
- 2 tablespoons ketchup
- 6 cloves garlic minced
- 1 tablespoon Aleppo red pepper flakes substitute with regular red pepper flakes
- 1 tablespoon kosher salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ⅛ teaspoon ground cinnamon
- 2 ½ pounds country style ribs pork or pork tenderloin
- 2-3 pieces pieces orange or yellow bell pepper
- 1 large red onion
- 4 long skewers
Instructions
- In a big bowl, combine yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon.
- Place cubed pork into the yogurt marinade and coat all sides thoroughly. Refrigerate ½ a day or better yet overnight covered with plastic wrap.
- Thread the pork, bell peppers and onions tightly and alternately between cubed pork.
- If using charcoal, place charcoal in one area and NO charcoal on the opposite side. If using a gas grill, preheat and set to medium heat. Lightly oil the grate before grilling.
- Place kabobs where there are no charcoal. Don’t put it directly above the charcoal, it can burn easily due to yogurt marinade. Cover the grill with lid. Check once in a while that there are no flames. Turn kabob when pork unstick from the grill, maybe around 4 minutes or so until all sides are evenly cooked. It is best to use an instant-read thermometer inserted into the center. When internal temperature reaches 145 degrees F, remove from the heat. For more doneness, cover with foil for another 5 minutes. Kabob will continue cooking and temperature will read between 150 to 155 degrees F.
Notes
- You can also marinate pork in a zip lock bag.
- Put charcoal on one side of grill and cook kabobs on the opposite side without charcoal. It can burn easily due to yogurt.
- If not a big fan of pork, use chicken thighs. You can use chicken breast but chicken thighs are much more tender and juicier.
- When grilling chicken, thermometer should read at least 165 degrees F (74 degrees C).
Nutrition
Adapted from Chef John and tweaked the recipe. Thank you!
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