Pork Shish Kebab

Shish Kebab is classic summer faire, and this recipe is quick and easy to prep, fast on the grill, and so delicious.

Serve it with a great side, in a soft taco shell, or over greens to create a dinner salad.

Cooking Time: 30 Min    Servings: 4-6




  1. Place vinegar in a small saucepan and simmer 10 min to reduce to half being careful not to burn. Cool slightly

  2. Add the rest of the ingredients for the marinade, and stir.

  3. In a bowl, add any combination of chopped veggies, and toss with half of the marinade.

  4. Add the pork cubes to a bowl or ziplock bag and toss with remaining half of marinade until well coated.

  5. Set the veggies and the pork aside in the refrigerator to marinate 2-4 hours.

  6. Prepare a medium-hot charcoal fire or preheat a gas grill to medium high.

  7. String the pork onto skewers, reserving the marinade, alternating with the vegetables.

  8. Grill the kebabs over indirect heat, covered, for 20 to 30 minutes, turning 3 or 4 times, until nicely charred on the outside and no longer pink in the center. Transfer to a serving platter and let sit for 5 minutes for the juices to settle.

  9. While the kebabs rest, transfer all of the reserved marinade to the small saucepan over medium-high heat until thick and bubbly about 3-5 minutes (to be sure to cook off any raw pork juices. Cool slightly

  10. Serve the kebabs with the cooked marinade on the side.

    * An alternate method for kebabs is to skewer the meat and vegetable on different skewers so the vegetables don’t burn.
    * Substitute Pomegranate Quince, Oregano, or Neapolitan Herb Balsamic Vinegars for a totally different flavor.

    * Substitute any of our herbed oils, or even our spicy oils if you are looking to change it up a little.