Grilled Pork Kabobs

4.25 avg. rating (84% score) - 4 votes

Grilled Pork Kabobs

Fire up the barbecue for pork kabobs — a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

Yield: 6 to 8 servings


  • 1/4 cup wine vinegar
  • 3/4 cup olive oil
  • 4 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
  • 1 teaspoon salt
  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 6 to 8 thick slices Italian bread


Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally.

Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

  • Judith

    This is what they call in upstate NY a “spedie” — I make these all the time in the summer, usually using beef instead of pork.

  • I thought this was extra good. It was simple to make and everyone in the house raved about it.

  • Anonymous

    I thought they turned out VERY good. Appreciated by my neighbors and guests.


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