Pork & Veggie Kabobs

Threading the pork and vegetables on separate skewers ensures that everything--the juicy pork cubes, tender crisp zucchini, yellow squash, and just warmed cherry tomatoes--will be perfectly cooked.

Pork & Veggie Kabobs
Servings: 4 Prep 15 mins Grill 10 mins


  • 4 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 lemon, zest and juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds thick-cut boneless pork chops (about 3/4 pound). 3/4 to 1 inch thick, cut into 1-inch pieces
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 medium summer squash, cut into 1/2-inch slices
  • 12 cherry tomatoes

Make It

1. In a small bowl, whisk oil, garlic and lemon zest and juice. Stir in parsley, rosemary, thyme, sugar, 1/2 teaspoon of the salt and all the pepper.

2. Place pork in a large resealable food-storage bag and spoon in 4 tablespoons of the herb-oil mixture. Place zucchini, squash and tomatoes in another large resealable bag; pour the rest of the herb-oil mixture into it. Seal both bags and shake to coat ingredients. Refrigerate for 1 hour, turning after 30 minutes.

3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.

4. Thread metal skewers separately with pork, zucchini, squash and tomatoes. Grill zucchini and squash about 5 minutes per side, pork about 3 minutes per side or until internal temperature reads 155 degree F on an instant-read thermometer. Grill tomatoes about 3 minutes per side.

5. To serve, sprinkle kabobs with remaining 1/4 teaspoon salt.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 367, Fat, total (g): 21, chol. (mg): 98, sat. fat (g): 4, carb. (g): 9, fiber (g): 2, pro. (g): 36, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.