Pork kabobs in oven

Happy Monday! Another busy week of school and fall activities is upon us. We’re still working on our back to school dinner routine. Owen normally crashes late in the afternoon, which gives me a nice little window to get dinner done.

Charlie loves helping Mommy in the kitchen, so these simple oven pork kabobs are a great way to let him help and keep him entertained while getting dinner ready.

For a quick and fun dinner, grab some Smithfield Foods marinated pork at Walmart. All you need is squash, some peppers, zucchini, onion, tomatoes, and pork!

The great thing about Smithfield Foods marinated pork is that the timely part is already done! We picked up a Smithfield® Mesquite Pork Loin Filet.

Charlie and I had a lot of fun making these pork kabobs! I used it as a little lesson. Don’t kabobs look like a perfect chance to talk about patterns?

Of course, if you put your preschooler in charge of dinner, it may take a little longer than the recipe says!

The mesquite marinated pork gives the kabobs a little kick without all the effort and time that it takes to marinate everything.

The veggies remain clean and fresh!

Dinner is made easy with Smithfield marinated pork!

If you want to keep it even simpler, you can just toss the pork loin filet in the oven and bake it.

And my favorite part?

Getting the kids involved! When your children are involved in preparing dinner, they’re more apt to eat it!

How long do I cook pork kabobs in the oven?

You’ll cook these in the oven about 25 minutes. Of course, that may vary based on your oven. Turn your kabobs every 5 minutes or so.

5.0 from 1 reviews Oven Pork Kabobs Prep time 25 mins Cook time 30 mins Total time 55 mins Author: Christina Shirley Recipe type: Entree Ingredients

  • 3 peppers (green, yellow, red, orange, whatever you’d like)
  • 1 red onion
  • 1 large yellow squash
  • 1 large zucchini
  • a handful of grape tomatoes
  • 1.5 lbs Smithfield® Mesquite Pork Loin Filet


  1. Soak your wooden skewers in water overnight. This prevents the sticks from burning in the oven, which can seriously effect the taste of your kabobs.
  2. Preheat the oven to 375 F.
  3. Slice up all of your veggies into 1-2″ pieces.
  4. Cut marinated pork loin filet into bite size pieces, about 1-2″ squares.
  5. Thread the marinated pork and vegetables onto your soaked wooden skewers.
  6. Arrange your assembled kabobs onto a baking sheet that has been coated with nonstick cooking spray, leaving at least 1″ between kabobs on the sheet.
  7. Cook the kabobs in the oven for 20 to 30 minutes, turning every 5 to 10 minutes.

Notes You can use a little olive oil to baste your kabobs, but they’ll turn out just fine without. 3.5.3208

These oven pork kabobs are a great way to have kabobs year-round without having to worry about manning the grill.

Visit DeliciousinMinutes.com for easy recipes, great for any night of the week.

Be sure to check out our Grilled Hot Italian Sausage Kabobs!

Share this post by clicking the buttons below:


Last updated on July 31st, 2019.

Enjoy these Pork and Vegetable Kebabs (with bacon!) grilled or roasted in the oven. They require NO marinating time, so they are an easy recipe for entertaining or a quick dinner.

This recipe for 30 Minute Pork and Vegetable Kebabs has been compensated by Collective Bias, Inc. and Smithfield. All opinions are mine alone.

Can anyone tell me why food on a skewer always tastes so good?? These Vegetable and Pork Kebabs are an absolute favorite of mine. And not only because they are ready in just 30 minutes (which, let’s be honest, would be enough of a selling point on its own).

This kebab recipe is super easy because it requires NO marinating time. I simply used a pre-marinated pork loin to make these kebabs. I used the Smithfield Applewood Smoked Bacon Loin Filet because, um, BACON, but any other pre-marinated pork loin filet from the grocery store will work.

It’s such an easy shortcut to making delicious, flavorful kebabs. NO one will complain, I promise.

Ingredients for these veggie and pork kebabs:

To make these kebabs, just dice the pork loin into 1-2 inch cubes, and put it on skewers with your favorite grilling vegetables: zucchini, mushrooms, bell peppers, onions. Add some diced pineapple, if you like mixing sweet and savory.

Just remember to soak the skewers in water for a half hour, if you’re using wooden or bamboo skewers instead of metal ones. This is to prevent burning. If you don’t want to have to remember to soak the skewers every time, get some metal ones here.

Grill or oven?

This recipe works awesome both on the grill or broiled/roasted in the oven – either way it is super quick and delicious. The cooking time for both methods is about the same: 15-20 minutes, depending on the size of your diced pork loin. If you’re grilling, preheat the grill to about 300-350F. If you’re roasting or broiling these in the oven, preheat the oven to 400F.

Just remember to flip these pork kebabs halfway through, so they cook evenly all over and don’t burn.

A few other recipes you might enjoy:

  • BEST Marinade for Grilled Chicken – use this for whole grilling whole chicken breast or for skewers
  • No Mayo Potato Salad with Feta and Olives – great side dish for barbecues, picnics, and potlucks
  • 30 Minute Pork Loin and Cheesy Grits Dinner
  • Cajun Pork Chops in a delicious Cajun-spiced tomato sauce. SO GOOD!

If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!

4.86 from 7 votes

30 Minute Pork and Vegetable Kebabs

Prep Time10 mins Cook Time20 mins Total Time30 mins Course: Dinner Cuisine: American Keyword: no marinade grilling recipe, pork kebabs recipe, pork skewers recipe Servings: 4 (3 kebabs each) Author: Kate


  • 1 package Smithfield Applewood Smoked Bacon Loin Filet (about 2 pounds Pork Loin Filet)
  • 1 small red bell pepper , diced into 1-2 inch pieces
  • 1 small orange bell pepper , diced into 1-2 inch pieces
  • 1 zucchini , cut into 1-2 inch slices
  • 1 small red onion , cut into 1-2 inch slices
  • 1 10-oz package baby bella mushrooms , cleaned and cut in half if they are big
  • 2 tablespoons olive oil
  • salt & pepper , to taste
  • 1 cup diced pineapple
  • Optional garnish: diced scallions


  • If using the oven, preheat to 400F. If you’re using wooden skewers, soak them in water while preparing the ingredients.
  • Dice the pork loin filet into 1-2 inch cubes. Try to keep the cubes small and consistent in size, so they cook quickly.
  • Combine all the diced vegetables (bell peppers through mushrooms) in a large bowl and toss them with olive oil, salt and pepper.
  • Assemble the kebabs by alternating between the diced pork, various vegetables, and pineapple pieces.
  • Roast or grill the kebabs for about 15-20 minutes, or until the pork is fully cooked to an internal temperature of 170F. Remove from heat, allow to cool 5 minutes before serving, and garnish with diced scallions.

Grilling instructions:

  • Preheat the grill to high (300-350F). Place the prepared skewers on the grill, cover, and grill for 5-10 minutes. Rotate the skewers and grill for another 5-10 minutes, or until the pork is fully cooked.



Nutrition Facts 30 Minute Pork and Vegetable Kebabs Amount Per Serving (3 kebabs) Calories 638 Calories from Fat 333 % Daily Value* Fat 37g57% Saturated Fat 11g55% Sodium 4mg0% Potassium 128mg4% Carbohydrates 7g2% Fiber 1g4% Sugar 6g7% Protein 58g116% Vitamin A 98IU2% Vitamin C 9mg11% Calcium 8mg1% Iron 1mg6% * The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Oven Roasted Pork Tenderloin Kabobs


This recipe is a great way to use marinated pork tenderloin that can be found in the meat department of all supermarkets. If you can’t find marinaded pork tenderloin, you can simply make your own. Marinade a regular or plain pork tenderloin with your favorite marinade. How easy is that! This recipe is extremely versatile and of course delicious. Pork tenderloin is not only a very tender cut of meat, it’s very flavorful, can be used in many different recipes and always turns out, no matter what method you use to cook it.

Make It Your Way

If you have the time, you can certainly make your own marinade or you can buy one of the many, many varieties of delicious marinades that are on the grocery store shelves….Have you ever stood and counted all of the different kinds of marinades, grilling sauces and barbecue sauces that are available?? I have, and let me tell you, there are hundreds. Bold flavors, Oriental flavors, Tex-Mex, Sweet and Sour, you name it, they make it.

Door County Cherry Pork Tenderloin

For this recipe I went with a Door County Cherry Pork Tenderloin from StoneRidge, which is by far my absolute favorite. I started buying Door County Cherry Pork Tenderloin years ago, when we lived near Green Bay WI. We purchased Door County Cherry Pork Tenderloin behind the meat counter at a fantastic store called: Festival Foods.

When we moved ‘up north’, we no longer lived near Festival Foods so it seemed our Door County Cherry Pork Tenderloin days were over…..*Sigh* But then one day, while shopping at the local Piggly Wiggly, right there in the meat department, out of the corner of my eye, I spotted Stoneridge Door County Cherry Pork Tenderloin. Needless to say I was thrilled and I started filling my cart with pork tenderloin.

Meat Department

Most Piggly Wiggly stores, plus many other grocery stores such as Trigs and local area “markets” here in northern Wisconsin, carry StoneRidge products. (Stoneridge Summer Sausage is delish too) Besides Door County Cherry Pork Tenderloin we have tried; Teriyaki Pork Tenderloin and Garlic & Herb Pork Tenderloin. Both are equally delicious as the Door County Cherry variety and either one will work equally great in this recipe.

Another brand of marinated pork tenderloin that I have seen in stores is Hormel. I have also used Hormel marinated pork tenderloin in kabob recipes with great results. We have recently discovered that Trigs carries their own variety of Door County Cherry Tenderloin behind the meat counter. Trigs is known for there Smokehouse favorites. Check it out; Trigs Smokehouse

Icelandic Smoked Sea Salt

Oven Roasted Pork Tenderloin features a product I recently discovered Icelandic Smoked Sea Salt by Salt Traders. I learned about Nordur Sea Salt through Hubba and they were kind enough to send me free samples of; Icelandic Smoked Sea Salt, Icelandic Blueberry Sea Salt, Icelandic Rhubarb Sea Salt and Icelandic Licorice Sea Salt. Icelandic Smoked Sea Salt added a wonderful smokey flavor to the kabobs. Discover the wonderful flavors of Icelandic Sea Salt. Keep your eyes peeled for upcoming recipes using Icelandic Sea Salt here on Turnips 2 Tangerines. (Here’s a hint, White Chocolate Blueberry Fudge)

Reasons Why I Like Kabobs

There are so many reasons why I like making shish kabobs; 1. You can use any combination meat or fish and your family’s favorite vegetables 2. Fruit is a tasty option pineapple, peaches and plums all work well 3. Fresh herbs can be used; mint with fruit, dill with fish, sage with poultry 4. Kabobs are a great vegetarian option. And last but not lest, 5. Kabobs are just plain good! Kabobs make a great light meal option too. Get nuts and make up some kabobs, anyway you like.

For this Recipe

For this recipe, we used Organic Aged Balsamic Vinaigrette from Aldi to baste the kabobs while they were baking. A wonderful, flavorful vinaigrette, perfect for this recipe. You can easily make your own balsamic vinaigrette or use your favorite brand of vinaigrette. Serve Pork Tenderloin Kabobs with a delicious light and fruity wine from Simon Creek Winery.

Pork barbecue skewers are seemingly everyone’s favorite street food in the Philippines, where the skewers are grilled right in front of you. Ah, we can just smell the smoky skewers now…

Image: Rowena Dumlao-Giardina/SheKnows

They look irresistable, right?

If you want these pork barbecue skewers for yourself, we have great news: You don’t even need a grill! You can make them in your kitchen on the stovetop or in the oven. Of course, you won’t have the smoky flavors that coals give, but don’t worry: They’ll still be delicious.

In terms of flavor, a Filipino’s basic pantry staples soy sauce, ketchup, sugar and lemon give these pork skewers tons of flavor. You might be asking yourself, “Ketchup? Why?” It may seem wild, but ketchup plays a key role in the marinade, adding a very interesting contrast of flavor with the rest of the ingredients.

That said, we have one tip for you: Because cooking with ketchup leaves a sticky residue, cooking these skewers in more than one batch can harden the residue on the griddle between batches, and it can be hard to clean it off. So the best way to cook them if you are making a big batch is in the oven on a lined baking pan (and they all cook at the same time).

More: 14 Filipino Dishes Everyone Should Know About

Image: Rowena Dumlao-Giardina/SheKnows

Pork barbecue skewers recipe

Yields 10 – 12 skewers

Prep time: 30 minutes | Inactive time: 24 hours | Cook time: 30 minutes | Total time: 25 hours


  • 2.2 pounds pork shoulder, sliced lengthwise
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 5 tablespoons lemon juice
  • 4 tablespoons brown sugar
  • Ground pepper, to taste
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil (or other kind of oil)
  • 12 skewers


  1. In a small bowl, mix together all the marinade ingredients, except for the olive oil. Adjust the taste if needed. Set aside 1/4 cup of the marinade, and mix it with the olive oil. Place it in a small bowl, cover and refrigerate.
  2. Place the meat in a container with a cover, then mix it with the remaining marinade. Cover and refrigerate for 24 hours.
  3. When ready to cook, discard the marinade, and thread the meat on the skewers.
  4. You can cook them two ways: on the stovetop or in the oven. If you are cooking a small batch, it’s easier to cook them on a hot stovetop griddle. If it’s a large batch, then it’s better to bake them in an oven heated to 375 degrees F for 20 – 25 minutes or until they are cooked through. While cooking, baste them with the marinade that you had set aside.
  5. Serve hot. You can serve them with a simple vinegar sauce by combining vinegar, salt, sugar, pepper and minced onions.
  6. Note: Ketchup will leave a sticky residue after cooking. If using a griddle, make just 1 batch, because the longer the ketchup stays on the griddle, the harder it becomes. Pour some water on the griddle immediately after cooking to soften the residue. If baking, line the baking pan with baking paper.

A version of this article was originally published in January 2016.