Grilled Pork Shish Kabobs (Shashlik) | Family Cuisine

A simple, excellent recipe for Grilled Pork Shish Kabobs. Learn our tips and tricks for flavorful and tender, crowd pleasing pork kabobs. These pork tenderloin kebabs can be prepped ahead for easy summer entertaining.

Reading: how long to grill pork kabobs

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We just love taking dinner outdoors and grilling is literally the best way to do that! We sure love grilling. Explore all of our grilling recipes here. These grilled pork tenderloin kabobs won’t disappoint!

P.S. We added our Amazon affiliate links for tools we used to make this recipe.

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This recipe was inspired by Arnold from church. He was sitting at our table for the church Mother’s Day lunch and we naturally started talking about food! He said this was his go-to seasoning combination for shish kabobs so of course we had to try it for ourselves and it was a winner! This flavor combination also works with chicken thighs.

Ingredients and Tips for the best Pork Kabobs:

• We purchase our pork tenderloin at Costco. They seem to have the best pricing and the meat is consistently great quality.
• You can substitute the Italian seasoning for dried parsley if that is what you have on hand.
• We suggest applying the dry seasonings to the meat first to make sure all of the meat is coated and add the oil last to help disperse the onion flavor to the meat. The oil also helps to keep the skewers from sticking to the grill.
• Allow the skewered pork to come to room temperature about 30 minutes before grilling to ensure a good sear.

How to Trim Silver Skin and Fat From Pork Tenderloin:

For the most tender results (and so the marinade can penetrate the meat), you must first remove the sinewy membrane known as “silver skin” from the pork tenderloin. The silver skin becomes tough and chewy after it is cooked so it should always be removed before cooking. Insert the tip of your knife between the silver skin and meat and slide your knife along the meat while pulling the silver skin and fat away at the same time.

How To Marinate Meat Quickly:

The longer you marinate pork tenderloin kebabs, the more flavorful your meat will be and the seasonings make their way deep into the meat. If you are pressed for time, A food saver can cut the marinating time in half. It removes the air and the resulting pressure forces the marinade into the meat.

How Long to Cook Pork Tenderloin:

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*The USDA now recommends cooking the tenderloin to 145˚F then letting the shish kabobs rest 3 minutes before serving. With an internal temperature of 145˚F, pork tenderloin meat may still be slightly pink in the center.

More Shish Kabob Recipes to Discover:

• Grilled Steak Kebabs for the wow factor
• Salmon Skewers – have you grilled salmon before? IT’S GOOD!
• Moroccan Veggie Skewers with exotic flavor (don’t skip the tzatziki sauce!)
• Shrimp Skewers – my husbands’ cousin’s famous recipe

We serve these pork tenderloin kebabs with BBQ sauce on the side for dipping. My favorite lately has been this Organic Red Duck brand (way less sugar than other brands and understandable ingredients).

Q: Do you love grilling as much as we do? What is YOUR favorite food to throw on the grill? Meats, veggies, pineapple? Let me know in a comment below!

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