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


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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)

How to Make Greek Pork Skewers


  • 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.

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About Greek Pork Skewers

Course/Dish: Pork

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