Grilled Pork Shish Kabobs (Shashlik)
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.
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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.
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:
*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
Grilled Pork Shish Kabobs
Ingredients
- 2 1/2 lb pork tenderloin, trimmed and cut into 1 1/2" pieces
- 1 Tbsp Italian seasoning
- 1 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 1 large red onion, cut into 1" pieces
- 1 Tbsp fresh parsley to garnish, optional
Instructions
- In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
- Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
- Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Radishes also are very good cooked make a great add on to Kabobs.
Had some nice porkchops I had bought on sale for 3.00! And frankly was not sure what to do and decided to make some kabobs. Found your recipe (I do follow you <3 ) and it was delish! With left over greek salad and some fresh corn on the cob nice and relatively easy dinner. Thanks!
You’re welcome, Debbie! That sounds amazing! So glad you came across this recipe.
I have been using this as a go to camping meal for years . I prepare meat without onion ahead of time and freeze solid . While thawing in cooler the meat marinated and get super tenderized and flavourful . I add the red onion with out adding seasoning A great crowd pleaser and easily done on fire pit quickly . Add potatoes in foil and a salad . Easy .
Great to hear that you’ve been using this recipe! So glad you like it!
Thank you for this recipe. We make it often at the cottage with the family. It’s fast, easy and everyone LOVES it! Thanks for sharing!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sylvie!
Hello could you please add a link to your favorite metal skewers? I have scoured your site and Amazon storefront without success:( Thanks!!
Hi Lana, I wish I could be more help with that but they are my parents’ skewers that I found in their garage and they don’t even have a brand on them! Any 12″ stainless steel skewers would work. I like the ones that are all metal so they don’t scorch on the handle. If using 10-12′ wooden skewers, soak the skewers in water for 30 minutes prior to using or the skewers will quickly burn on the grill.
When I make shashlyk/souvlaki, I use Lebanese skewers. They are longer and the wood handles don’t go over the fire to burn.
I bought mine at a Middle Eastern market in Colorado Springs, but similar ones are available on Amazon.
i looking for the recipes kebab for instant pot.can you help? i love you recipes .made plov in instant pot-really good
Hi! Thank you, I’m glad you enjoy my recipes. I do not have a recipe for instant pot kebabs.
I made this recipe for my daughter’s birthday party. I substituted pork with chicken thighs and added 3 tbsp lemon juice to the marinade. The kebabs turned out great. My daughter said that all her friends loved them.
Natasha, thank you for another great recipe!
You’re so welcome! Glad it was a hit!
So delicious, the best pork I have ever eaten. Simply yet unforgettable.
Thanks for the lovely feedback!
This is the go to recipe for kabobs! I followed all of the ingredients to the T and they are absolutely amazing!!!!
The only thing I did different was marinate the meat and other ingredients in the fridge for 3 days. Best recipe ever!!!! Thank you so much for sharing your prize winning recipe.
You’re welcome! I’m so glad you loved it and happy you found a new go-to favorite! 🙂
Hi Natasha! Just wondering which cooking wine you’ve experienced with and enjoyed. Can you tell me brand and store please! Thank you!
Hi Katie! I have used several but not a specific one that is my “go-to”. It really depends on the recipe. I’ve used Dry White Wine, Regular White Cooking Wine, Pinot Noir, Merlot, Cabernet, and Sauvignon.
Loved this! The pork came out so juicy and tender. I followed the recipe except I doubled all the spices/oil and added lemon juice. So tasty! This is a great easy summer recipe. Served with brown rice and Brussels sprouts skewers.
It’s one of my favorites also, Susan! I’m so glad you loved this recipe!
Oh my goodness! This was by far the best pork we have ever had. My husband and I have been on the hunt for a pork shisk kebob similar to our fave Greek restaurant and this was better! So tender and full of flavour. Even our kids devoured it! Amazing as usual, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Michelle!
Tried many of your recipes. They are consistently fabulous with simple ingredients and directions!
Thank you so much, Barb. I’m so happy to hear that.
Hi Natasha, does the recipe call for two 1/2 lb tenderloins (totaling one lb) or two and a half lbs total?
Hi Sally, we used a total of two and a half pounds of pork tenderloin.
Thank you for your quick reply. That makes much more sense as it’s 8 servings! Will be trying next week!
I added red wine vinegar and it was delish! i also used the oven baked it at 450 for 8 min then broiled for 3-4 mins
So good to know that you loved it!
A home run! I added sweet peppers to the skewers and prepared as directed. The meat was marinated in the frig overnight. Suitable for apperizers or as a main dish.
This will be a staple in our home from this point forward!
I’m so happy to hear this was a hit, Mikey! That’s so great!
I made these kabobs per the recipe and they were delicious. Easy to prepare and easy to cook & serve. I usually make beef, chicken, or shrimp kabobs during grilling season and now I have a new recipe to put in the rotation. I served these with skewers of (green) bell pepper, red onion, pineapple, and cherry tomatoes.
Yum! That sounds colorful and deliciosu! Thank you so much for sharing that with me, Craig!
I swore I’d never be that person asking a question and would only review..but, I’ve just made this for tomorrow’s Memorial Day lunch and 2 Tbs. of liquid just does not seem like enough liquid. Somebody reassure me, please.
Hi Mary, we’ve always made it this way and loved it! If you try more I’d love to know how you like that.
This receipt sound yummy and easy. I’m having 9 friend for dinner this coming Friday 3/9. And will make these receipt. What would you suggest I serve as a side besides a salad. Thanking you in advance.
Hi Maryjane, the possibilities are endless, here’s what one of our readers served them with: “served with Meditarranean Orzo, cucumber salad, and hummus”. We also enjoy it with mashed potatoes and our cucumber tomato salad.
Thank you so much for your speedy answer. I really appreciate it. I think I’ll try orzo
I’ll let you know how it turns out.
Thank you again for the Kabob
Recipe. I had 11 for dinner last night. I served them with a lemon herb orzo. I planned to take a photo but in the getting every thing on the buffet I forgot. Everything was a huge hit. Everyone loved it. The only leftovers was a bit of orzo!
No worries, I’m just glad it was a hit! Thank you for sharing that with us.
We served this with sweet potatoes covered with butter and brown sugar. Maybe not so healthy, but the sweetness of the potatoes was an excellent counter-point to the savory pork. An excellent Syrah by Concilience winery paired extremely well with this dish.
Thank you so much for sharing that with me, Mikey!
Can these be baked in an oven?
Hi Alana, I haven’t tried, so I won’t provide specific advice on that. You might google baked pork kabobs. I wish I could be more help!
Hi Alana, I haven’t tried so that I won’t provide specific advice on that. You might google baked pork kabobs. I wish I could be more help!
I have tried so many of your recipes and will keep them forever they are tried-and-true! Thank you so much Natasha!
I enjoy your videos immensely with your touch of humor and style thank you so much and I will continue to learn something new all the time I am a big cook and I’m willing to learn different ways to put things together to make it more interesting and I do so with your blog 🙂 🙂
Hello Toni, thank you so much for your great comments and feedback. I’m glad that you are enjoying my recipes!
Love your page and recipes. I make these all the time using chicken mostly. I marinade mine in only Ranch Dressing and wow they are to die for and no fuss not a lot of ingredients.
Thank you for trusting and using my recipes, Jennifer. I hope you will love every recipe that you will try!
I used seasoning with a change. I only had oregano so I add some garlic powder and onion granules. It turned out so delicious. I used pineapple and onion on the skewer. I basted with chicken broth and honey mixture to keep it from drying out since I used the filet.
Thank you so much for sharing that with me, Carolyn.
Hi Natasha, can I marinate the meat overnight? Will it ruin the taste if its marinating for too long?
Hi Julie, cover and marinate in the refrigerator for at least 4 hours and preferably overnight. We always keep ours overnight for the best flavor.
Can I use a boned pork roast I have? Thank you. I really enjoy your site.
Hi Julie, I haven’t tested this with bone-in. If you happen to experiment I would love to know how you like that.
I made this for dinner tonight! It was delicious! Tender and juicy! Yum! I marinated the pork overnight and had it for dinner. Make this ASAP! Will not disappoint. Making a Greek salad for lunch with the leftovers.
Thank you for sharing this wonderful review with us Isabel! I’m so happy you enjoyed that!
Excellent marinade. Made exactly as the recipe stated. Wouldn’t change a thing! This is a keeper for sure.
That’s so great! It sounds like you have a new favorite Rosa!
Make this today and it was wonderful pork tender recipe easy to follow.
I’m so happy you enjoyed that Dee!
How to cook pork…..
The word “least” should read “rest”. ?
Thank you so much for letting me know. I have made that edit.
does green/red peppers work with this recipe?
Hi Rick! That should work! Several of our readers shared green results in the comments using green and red peppers.
This was so good! I added red peppers to the skewers—absolutely delicious and leftovers were great—served with Meditarranean Orzo, cucumber salad, and hummus
I’m so happy you enjoyed that! Yum, that sounds like the perfect side for this!
I am excited about trying these! I am making a double portion. I am a little intimidated about the grill, but I saw the comments. You keep the cover closed except when turning them. We have a meat thermometer so I don’t have to worry about over or under cooking them. Thanks for the recipe! I will be amazing I am sure.
*It will be amazing 🙂
Sounds like a good plan, Elena. I hope you love it and please don’t forget to share with us how it goes.
Would this recipe work for lamb?
Hi Tatyana, I haven’t tested that but I bet it could work! If you experiment please let me know how you like that.
Well organized and comprehensive recipe. Was wondering if you had any dipping sauces in particular that you are fond of for this pork? Or do you find that it’s flavorful enough to be consumed by itself without sauce.
Hi Kieran, we enjoy it on its own. The kids love it with ketchup. Let us know if you have any suggestions!
Hi, where did you purchase your large skewers?
Hi Galina, I wish I could be more help with that but they are my parents’ skewers that I found in their garage and they don’t even have a brand on them! Any 12″ stainless steel skewers would work. I like the ones that are all metal so they don’t scorch on the handle. If using 10-12′ wooden skewers, soak the skewers in water for 30 minutes prior to using or the skewers will quickly burn on the grill.
These pork loin shish kabobs were a hit. I added green peppers and grape tomatoes to the skewers with corn on the cob on the side and came out great!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Very tasty!
Thanks for your feedback Jay!
Are you using 12” skewers in this recipe and photo? I’m making this for “heavy hors d’oeuvrves” for 50 people, using 6” skewers. How May recipes should I make?
Thanks, Kay in Texas
Hi Kay, we used 12″ skewers.
HI Natasha,
Would it be ok to use Boneless Pork Loin Chops and cut them into smaller pieces instead of Pork Tenderloin?
Hi Cathy, that is a little bit of a dryer cut but I think it could work, just double-check for doneness so they do not overcook and get dry.
These kabobs were fantastic!!! I followed the recipe exactly (except I had to use yellow onions instead of red) and the meat tasted so amazing I kept complimenting myself the whole time we were eating. I couldn’t help it!! I just want to add that I used stainless steel skewers and I think that helped keep the meat moist.
That’s so great Teresa! I’m so happy you enjoyed that.
Hello! How is this receipe different from the Pork Skewers? I know this one doesnt have red wine in it, but has more seasonings.
I asked because I almost got the two mixed up. I thought they were the same receipe!
Hi Cindy, that is the main difference – no red wine in it. I often have readers who don’t use wine in cooking. It’s also a different cut of pork.
Can you marinate for 2 days or more in advance?
Hi Sue, We always keep ours overnight for the best flavor. I haven’t tested it longer than that. If you experiment, let me know how you liked the recipe
How far ahead can I marinate these? Thanks:)
Hi Alena, Cover and marinate in the refrigerator for at least 4 hours and preferably overnight. We always keep ours overnight for the best flavor.
We tried these last night and we will sure make them again. My question is why you would rest the skewers 3 min before serving? With meat this small you get no redistribution of juices to help the flavor. All you get is colder food. Eat these ‘bad boys’ asap!
Hi! The USDA recommends cooking the tenderloin to 145˚F then letting the shish kabobs least 3 minutes before serving. I know exactly what you mean, however! It is hard to resist!
If it has already reached the proper temp, why rest such small pieces of meat? Do they explain why the 3 min rest was important? Thank you for getting that USDA info back to me so quick. If doing a whole loin to 142 internal then letting it rest up to 145 internal, that I agree with.
lol sorry forgot to leave 5 star rating
You’re so nice! Thank you!
THANK YOU!!!!
I’ve been looking everywhere for a simple recipe that told me what temp and how long to cook for!!!
I’m so happy that was helpful!
I will have to try this, I usually just grill the tenderloins whole and love them that way with just EVOO, Sea Salt and fresh ground black pepper. I usually make my kabobs from the loin. I buy a couple of whole loins on sale at Sam’s and break them down into roasts, chops and cubes for kabobs. Usually around $1.99/lb.
That sounds so good John! Thank you for sharing that with me!
Ok we made these tonight and they were awesome 😁. I used some boneless country style ribs and just chopped them into thirds other than that and some baby potatoes we made it just like the recipe and everyone loved them. The in-laws even wanted the recipe 😀
That’s just awesome!! Thank you for sharing your wonderful review Nancy!
Can I put zem in the oven
I haven’t tried so I won’t be able to provide specific advice on that. You might google baked pork kabobs. Wish I could be more help!
Can you bake this meat? If yes, what temperature and time would you recommend? Thank you!!!
Hi Korina, I haven’t tried so I won’t be able to provide specific advice on that. You might google baked pork kabobs. Wish I could be more help!
We had his last night for dinner and it was the most flavorful Pork, I had prepared in a very long time. I had the less expensive cut of meat, the boneless sirloin steaks. Cut them into even size pieces and added abut 10 leaves of basil, because it is going wild in my garden. This is a recipe that I am up at 2:30 in the morning writing down because when I couldn’t get back to sleep, i started thinking of this. also added green peppers to my scewers. This one is a gem to have and one that I would serve company any time.
Thank you so much for sharing that with us, Deanna!
Do you cover the grill while grilling?
Hi Joanne, yes we cover while grilling and open to turn the skewers.
Hi, Natasha! I never cover the grill with shishkebabs, just spray them with wine from spray bottle in case it start flair up.
Thanks for sharing your tip! Do you find that the alcohol causes flare ups or just helps with them? I really haven’t tried it but I’m so curious now!
Hi
Can you substitute the pork for chicken in this recipe?
I haven’t tried it myself, but I don’t see why not. You may have to adjust grilling time a bit to not dry the chicken out.
I made this and not sure I used the right amount of pork. I used one tenderloin from a twin pack of tenderloins. In the recipe it say 21/2 pd tenderloin, did you mean use 2 1/2 pd pieces of pork tenderloin. Since I only used one the herb flavor/salt was very strong however it did have good flavor just too strong. Please just clarify for me so I am sure to correct next time. Thank you.
Hi Rosanna, I used 2 and 1/2 pounds of pork tenderloin before cutting it. If you used 2 pieces of tenderloin that were 1/2 lb each, the seasoning would definitely be overpowering. When we write out the ingredients, 2 1/2 is the same as 2.5. I hope that makes sense!
I would love to try this recipe for a 4th of July party this weekend. I like all the ingredients, so it should be great! Any thoughts on side dishes with this?
Hi Melanie, any of our salads would work well. We have so many now but the cucumber tomato avocado salad is very popular and would be a great place to start!
Can you tell me more about what cuts of pork you have tried for shishkabob. My husband is not a big fan of tenderloin, he claims that compared to Ukrainian it is not fatty /juicy enough. He wants pork similar to in old country- you know you could fry it on a pan and it would get all brown and then fry with potato. American pork seems very lean and tenderloin the leanest part. Have you tried other cuts?
Hi Anna, you might try a more marbled meat if you prefer; maybe something like boneless country style pork ribs.
If using boneless country style ribs some prep needs to be done first. If they are marked boneless country style ribs they are really not ribs at all. They are from the pork shoulder (Boston Butt) and should be cook low and slow first for about 3 1/2 hours at 250 degrees. 10 min on the grill for pork shoulder will be very chewy and flavorless if not braised first, I’m afraid.
Hi, Anna! I understand your Ukrainian husband taste, I still miss the taste of Europian pork. Was experimenting with different parts of meat for shishkebabs, but for last 10 years using only pork buts. It may not sounds to pretty, but it is the most tender part of pork and very-very affordable.
I do the same and only butts for kebabs.
Grilling these tonight!!!!
Awesome!! I hope you love the shish kabobs!
I can’t wait to try this recipe. It sounds so good!!
Tried this recipe today, turned out great. I kinda eye balled the measurements. This is marinating not baking. Will put this in my “keepers” list of recipes!
Awesome, I’m happy to hear the recipe made it on your favorites list! Thanks for sharing your fantastic review Bill!
Hi natasha, this looks delicious, I cant wait to make this for memorial day weekend! Where did you buy your metal skewers? Looking to invest in a good set
Hi Yuliya, I wish I could be more help with that but they are my parents skewers that I found in their garage and they don’t even have a brand on them! Any 12″ stainless steel skewers would work. I like the ones that are all metal so they don’t scorch on the handle.
I really like your content
Thank you 🙂
We haven’t made shish kabobs in a looong time! Excited to fire up the grill and try these kabobs.
I hope you love them. Have a great Memorial Day LONG weekend!
I will be grilling for Memorial Day and this looks like a great recipe to try. Thanks!
Oh how fun! I hope you love the shish kabob recipe!! 🙂