Nothing screams summer quite like smoky, juicy BBQ pork kabobs sizzling on the grill. These skewers are packed with tender marinated pork, charred veggies, and a sweet-and-savory barbecue glaze. Whether you’re hosting a backyard cookout or just craving something grilled, these kabobs are simple, delicious, and guaranteed to impress.
Classic Grilled BBQ Pork Kabobs
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Appetizer, Main Course
Cuisine American
Grill Charcoal or Gas
Mixing bowls
Whisk
Tongs
Basting brush
For the Marinade
- 1 ½ lbs pork tenderloin cut into 1-inch cubes
- ¼ cup soy sauce
- ¼ cup olive oil
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp black pepper
For the Kabobs
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1 red onion cut into wedges
- 1 zucchini sliced into rounds
- ½ cup BBQ sauce your favorite brand or homemade
- Wooden or metal skewers
Marinate the Pork
In a bowl, whisk together soy sauce, olive oil, honey, apple cider vinegar, garlic, paprika, and black pepper. Add the pork cubes, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated pork, bell peppers, onions, and zucchini, onto the skewers, alternating ingredients for even cooking.
Preheat the Grill
Heat the grill to medium-high (around 400°F). Lightly oil the grates to prevent sticking.
Grill the Kabobs
Place skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through (internal temperature of 145°F).
Glaze with BBQ Sauce
During the last 2-3 minutes of grilling, brush the kabobs generously with BBQ sauce, turning to coat evenly. Let the sauce caramelize slightly for a rich, smoky flavor.
Rest and Serve
Remove the skewers from the grill and let them rest for 5 minutes. Serve hot with extra BBQ sauce on the side.
Pairings
These kabobs pair perfectly with:
- Corn on the cob – charred and buttered for a classic summer vibe.
- Potato salad – creamy and tangy to complement the smoky pork.
- Grilled pineapple – adds a touch of sweetness that balances the BBQ.
- Cold beer or lemonade – because what’s a BBQ without a refreshing drink?
FAQs
1. What cut of pork works best for kabobs?
Pork tenderloin is ideal since it’s lean, tender, and cooks quickly. You can also use pork shoulder for a slightly fattier, juicier option.
2. Can I prepare these ahead of time?
Yes! Marinate the pork and chop the veggies a day in advance. Assemble the skewers right before grilling for the best results.
3. What if I don’t have a grill?
No problem! Cook the kabobs in a grill pan over medium-high heat or bake them at 425°F for about 15 minutes, flipping halfway through.
