Tender pieces of pork are paired with juicy chunks of peaches for a fresh take on classic Pork Kabobs. This super quick and easy recipe is perfect for grilling season but can also be made on a grill pan on your stove. Dinner in under 30 minutes is always a win!

A platter of pork kabobs with peaches and green peppers.Photo byButter & Baggage

Juicy Pork and Peach Shish Kabobs

The combination of pork and peaches is a little unexpected, but in the best way—the fresh peaches add needed sweetness and balance to the savory pork tenderloin. If you've never grilled peaches, you will be blown away by the flavor!

The grill's heat caramelizes the sugars in the peach, amplifying the sweetness while infusing the peaches with a slightly smoky flavor. It's such a fantastic way to spice up a classic dish.

A bourbon, garlic, and rosemary marinade infuse the already tender pork loin with flavor while further tenderizing the meat. Generally pork tenderloin is so tender that it doesn't need a marinade, but letting it sit in this combination, adds flavor and keeps it from drying out on the grill.

Pork skewers cook quickly since the pork is cut into small pieces. You can have these yummy kabobs ready when people start getting hungry. They're excellent for dinner but also make a great appetizer or snack for all-day picnics. I have reusable metal skewers, but old-fashioned wooden ones will work great! If you make kabobs or like to roast marshmallows, I recommend investing in metal ones!

When making kabobs or grilling anything, I like adding fresh vegetables to the grill for a little extra variety because smoky, charred veggies are better! Throw yellow squash, red onion halves, bell peppers, or even fresh pineapple on the grill too! (Like with peaches, the grill carmelizes the pineapple, making them even sweeter!)

You can use the grilled veggies as toppings for burgers or dip them in this sour cream and onion dip. Pork kabobs are a summer grill staple, so pair them with all your favorite BBQ sides.

Don't feel like kabobs? Try out a bbq grilled pork tenderloin with a super simple marinade and sauce.

Is it kabob or kebob?

They actually mean the same thing! Kabob and kebob refer to the same dish: meat grilled on a skewer or spit, usually with vegetables. The difference in spelling is based on where in the world you're eating them! Kebab is used by most of the world and has origins in Persian, Turkish, and other Middle Eastern languages, while kabob is used mainly in North America.

Why Kabobs Should Be On Your Grilling Season Menu

• Quick and Easy – Since everything is cut into small pieces, these cook on the grill in just a few minutes.
• Customizable – You can put anything on a bamboo skewer! You can make chicken, pork, or steak kabobs with your favorite vegetables and marinade—you can even make dessert kabobs with fruit and marshmallows.
• Handheld Fun – Mom always said not to eat with your hands, but sometimes it's just fun!

What You Need For Pork Shish Kabobs

Ingredients for pork kabobs with peaches.Photo byButter & Baggage

Pork Tenderloin – This tender cut is ideal for kabobs. Try to cut it into even pieces so that some aren't over cooked.

Bourbon & Lemon Juice – the bourbon adds a smooth flavor and helps break down the meat alongside the lemon juice.

Produce – Fresh garlic and rosemary round out the marinade. Green bell peppers and any other veggies you want to add like red onions or squash.

Peaches - These are the star, these should be ripe but firm so they can be easily sliced. You will need to leave the peelings on so they don't fall apart when grilled.

Honey BBQ Sauce – Rufus Teague's BBQ sauce is my favorite sweet BBQ sauce.

It's Super Simple

Step One: Make Marinade

Whisk the marinade ingredients together and put ¼ cup of the marinade in a saucepan. Pour the rest into a ziplock bag and add the pork; let it marinate for 10-15 minutes.

While the pork marinates, add the barbecue sauce to the saucepan along with the extra marinade and cook over medium heat until it begins to boil. Remove from heat.

Step Two: Prep Peaches

Cut each peach into eight slices and cut the green pepper into 1 ½ inch pieces.

Step Three: Assemble Kabobs

Remove the pork from the marinade and discard the leftover liquid. Thread pork pieces onto metal skewers about ⅛ inches apart. Salt and pepper the pork.

Thread the peaches and peppers onto skewers, leaving ⅛ inch between each slice, and drizzle with a tablespoon of olive oil and a teaspoon of rosemary.

Step Four: Hit The Grill

Add all the skewers to the grill. Cook the pork for about 6-8 minutes per side until a meat thermometer registers 140º. Halfway through cooking, brush all the pork with BBQ sauce. Cook the peaches and peppers for about 3-4 minutes per side or until the peppers have softened.

Pork kabobs and peach kabobs on a grill.Photo byButter & Baggage

Remove from grill and serve with bbq sauce. You can serve them over rice or insdie flour tortillas.

Tips and Tricks For Perfect Kabobs

• If using wooden skewers, soak them before grilling. This will prevent them from burning on the hot grill.
• Cut kabob ingredients into similar sizes. This will ensure they cook at the same rate!
• Preheat the grill like you would an oven! Since these are such small pieces, you don't want the meat to cook for too long and get tough.

How To Store Pork Kabobs

In The Fridge: Remove from the skewers and store in an airtight container for up to three days. Reheat in the microwave.

Ingredients

• ▢½ cup bourbon
• ▢¼ cup lemon juice
• ▢2 cloves garlic
• ▢¼ cup olive oil plus more for drizzling
• ▢2 teaspoons chopped rosemary, divided divided
• ▢1 pound pork tenderloin cut into 1 ½ inch cubes
• ▢¾ cup Honey BBQ Sauce Rufus Teague
• ▢2 large peaches unpeeled
• ▢1 green pepper

Instructions

• Preheat grill to 400º.
• In a measuring cup whisk together the bourbon, lemon juice, garlic, 2 tablespoons of olive oil, and 1 teaspoon of chopped rosemary. Place ¼ cup of the marinade in a saucepan. Pour the rest in a ziplock bag and add the pork. Let it marinate for 10-15 minutes.
• While it is marinating, add the bbq sauce to the reserved marinade in a saucepan and cook over medium heat until it begins to boil. Remove from the heat.
• Cut the peaches into 8 slices each and cut the green pepper into 1 ½ inch pieces.
• Remove the pork from the marinade and throw out the marinade. Thread the pork pieces onto metal skewers about ⅛ apart. Salt and pepper the pork.
• Thread the peaches and peppers onto skewers leaving ⅛ inch between each slice. Drizzle the peach and pepper skewers with a tablespoon of olive oil and 1 teaspoon of rosemary.
• Add all the skewers to the grill. Cook the pork for about 6-8 minutes per side until a meat thermometer registers 140º. Brush half way through with the bbq sauce. Cook the peaches and peppers for about 4 minutes per side until the peppers have softened.
• Remove from grill and serve with BBQ sauce.

More Pork Recipes to try:

• Skillet Pork Cutlets
• Grilled BBQ Pork Tenderloin
• Pork Chops Stuffed with Apples

For even more recipes go to Butter & Baggage.