Italian Pork Kabobs with Summer Vegetables
Recipe type: Dinner
Serves: 6
Kabobs are super fun for kids to help make ... and eat. This recipe was created by my friends over at, and you can find the original version on Yummly. I used red and orange bell peppers for this recipe, but any color combo will work just fine. If you're using wooden skewers, make sure you soak them in warm water first for at least 30 minutes so they don't burn. (I used a slightly larger roast, so my yield was about 9 kabobs.)
  • 1½ pounds pork loin roast (boneless, trimmed of visible fat, cut into 1-inch cubes)
  • 3 tablespoons red wine vinegar
  • 1½ teaspoons kosher salt
  • ½ teaspoon hot red pepper flakes (or less to taste)
  • 1½ tablespoons extra-virgin olive oil
  • 1 teaspoon dried basil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh oregano
  • 1 teaspoon chopped dried oregano
  • 2 cloves garlic, finely chopped
  • 2 medium zucchini, trimmed and cut crosswise into rounds
  • 2 large bell peppers, seeded and cut into 1-inch squares
  1. Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15 to 20 minutes.
  2. Whisk vinegar, 1 teaspoon salt, and red pepper flakes together in large bowl. Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Let marinate 2 to 4 hours in the refrigerator. (If you're in a rush, you can marinate for a few minutes.)
  3. Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Marinate for 15 minutes. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 wooden or metal kabob skewers.
  4. Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for 10 to 12 minutes or until pork is browned and cooked through. Let stand for 3 minutes, then serve.
Recipe by Lizs Healthy Table at