Greek Pork Skewers

Greek Pork Skewers Recipe

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Denise Rutter


My family will no longer eat store bought Ka-Bobs.

★★★★★ 1 vote
20 Min
20 Min


1 1/2 lb
pork tenderloin
1 large
green pepper
1 large
yellow pepper
1 large
red pepper
1 large
sweet onion
1 large
2 Tbsp
oregano, dried
1 clove
1 tsp
salt and pepper to taste
6 to 8
shish-ka-bob sticks (soaked in water if using wood ones to prevent burning)


1Cut vegetables into 1.5 inch pieces and set aside.
2Cut meat into 1.5 inch cubes(remove any fat and tendons) and place in container with tight fitting lid.
3Squeeze lemon over meat. I use 2 if the lemons are smaller.
4Crush dried oregano in the palm of your hand to release flavor and sprinkle over meat.
5sprinkle salt and pepper over meat. I do about a teaspoon of each.
6Crush garlic clove over meat.
7Drizzle 1/2 cup olive oil over meat. Cover with lid and shake until well coated.
8Set in refrigerator for 30 min up to two hours. *Remember the acid in lemon juice will start to cook the meat so don't leave it too long.
9after about 30 minutes or so remove meat from the fridge and skewer meat onto shish-ka-bob sticks alternating with the vegetables.
10Sear ka-bobs first and then cook over med/high heat on your grill or broil in the oven until the pork is thouroughly cooked - about 15 to 18 minutes. Make sure you watch it closely - I'm going by my grills cooking temperature and time...
I like to serve it with beef bullion flavored rice and a salad or spinich salad.

About Greek Pork Skewers

Course/Dish: Pork