Looking for a delicious and easy summer meal? Try making these pork tenderloin kebabs! They can be marinated ahead of time for added convenience.

Once summer time hits no one wants to spend extra time in the kitchen. So that's why grilling is so perfect during the summer.
This was inspired by my Roasted Pork Tenderloin Recipe and pairs well with this 7-Layer Salad. When you want to take the cooking out of the kitchen we took a our favorite pork recipe and adjusted it for the grill.
Ingredients
- Pork Tenderloin
- Yellow Onion
- Khmeli Suneli- a Georgian dry spice. It can be purchased at a local European store or on Amazon.
- Ground Black Pepper
- Coriander
- Salt
- Olive Oil
See recipe card for quantities.
Instructions
- Clean and pat dry pork tenderloin. Then, cut into large 2-inch cubes
2. Pulse onion with a blender or manually with a hand grater on the pokey side. *see expert tip on how to clean the blender after the onion. Add seasonings and olive oil to create your marinate.
3. Coat cubed meat with the prepared marinate making sure it is coated well. Let it marinate in the refrigerator for at least 4 hours and if time permits overnight.
4. Once the meat is done marinating assemble the tenderloin on skewers, metal or bamboo will work.
Make sure there is space between meat pieces to make sure each piece is cooked through. Prepare your grill or if cooking over fire then wait for flames to settle and place your skewers onto the heat. Cook until the internal temperature reached 165F.
Top tip
If using a blender to pulse the onion, which is the easiest and most tear-free way to do it. After you are done and your onion is pulsed, add a squirt of soap and some water then turn on the blender again and let it pulse (clean) the blender cup. Do this immediately after so your blender cup will not absorb any onion taste or smell.
Hint: If you enjoy grilling kebabs often it's a good idea to invest in Metal skewers (affiliate link) they hold heat well with out burning and they are reusable.
Variations
Pork Kebabs in the oven
This recipe is a very similar option to my roasted pork tenderloin recipe. If you don't have a grill but want to make these pork kebabs follow the first 4 steps but instead of grilling place them into a preheated oven at 400F for about 15- 20 minutes. Cooking at a high temp will help the outside get nice and crisp.
Equipment
Equipment can have a big impact on how a recipe turns out.
- Metal skewers - Great to have if you make kebabs often. They distribute heat evenly and are reusable.
- Grill kebab rack - Using a rack helps rotate the skewers with ease.
- Grill - We have used our Weber grill for 8 years now and it's still in great condition.
Storage
Store the grilled pork tenderloin covered in the refrigerator for 3-4 days.
To reheat; on medium heat place meat into a skillet with a splash of water and cover with a lid let the water make steam and it will soften and reheat the meat to be enjoyed the next day.
Top tip
If using a blender to pulse the onion, which is the easiest and most tear-free way to do it. After you are done and your onion is pulsed, add a squirt of soap and some water then turn on the blender again and let it pulse (clean) the blender cup. Do this immediately after so your blender cup will not absorb any onion taste or smell.
FAQ
Use a sharp knife and cut large 2-inch cubes. Bigger cubes of meat cook better on the grill with out burning.
Tenderloin
In my experience, pork tenderloin has worked the best it doesn't have as much fat in between the meat and it is tender once cooked and doesn't dry out easily.
The longer the better. The more time you give the more the tenderloin will absorb the flavors of the marinate. Give it at least 2 hours but the best option is overnight.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pork Tenderloin Kebabs:
PORK TENDERLOIN KEBABS
Equipment
- Skewers Bamboo or Metal
- Grill
- Large bowl to Marinate meat
Ingredients
- 4-5 lbs pork tenderloin
- 3-4 medium yellow onions
- 1 teaspoon Khmeli Suneli
- 1 teaspoon coriander
- 2 teaspoon ground black pepper
- 1½ tbsp sea salt
- ¾ cup olive oil
Instructions
- Clean and pat dry pork tenderloin. Then, cut into large 2-inch cubes
- Pulse onion with a blender or manually with a hand grater on the pokey side. *see expert tip on how to clean the blender after the onion. Add seasonings and olive oil to create your marinate.
- Coat cubed meat with the prepared marinate making sure it is coated well. Let it marinate in the refrigerator for at least 4 hours and if time permits overnight.
- Once the meat is done marinating assemble the tenderloin on skewers, metal or bamboo will work.
- Make sure there is space between meat pieces to make sure each piece is cooked through. Prepare your grill or if cooking over fire then wait for flames to settle and place your skewers onto the heat. Cook until the internal temperature reached 165F.
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