Name: Pork Kabobs with Balsamic BBQ Sauce
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup balsamic vinegar; 3/4 cup ketchup; 3 tablespoons brown sugar; 2 tablespoons honey; 2 tablespoons Worcestershire sauce; 2 cloves garlic; 1 teaspoon red pepper flakes; 2 teaspoons stone ground mustard; 1 pound pork loin, cubed; 1 small zucchini, chopped into thick slices; 1 pound baby Bella mushrooms; 1 pound mini sweet bell peppers; 1 12 oz package chicken sausage; 1/2 cup olive oil; 3 cloves garlic; 1 teaspoon salt; 1/2 teaspoon pepper; 12 wooden skewers

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These pork kabobs have an Italian flair!

Pork loin, sausage, and fresh vegetables are grilled to perfection and served alongside a tangy balsamic bbq sauce!

These yummy kabobs are just another reason to break out the grill this season. Made with pork loin, chicken sausage, and tasty summer vegetables like baby bell mushrooms, mini bell peppers, and zucchini. These kabobs are packed with great taste. the balsamic BBQ sauce served with them just helps to solidify those wonderful summery flavors on every stick. You’ll never want to go back to the oven again with this easy pork kabob recipe.

What are kabobs?

Kabobs (or kebobs, depending on where you are in the world) are skewers loaded with meats, veggies, or even fruits. cooked to perfection while on the stick and then served with or without a sauce. There are many different ways you can combine fruits, vegetables, or meats in a kabob dish but they always taste great, especially when slightly charred from a nice grill. Yum!

Ingredients

Balsamic BBQ Sauce

Balsamic vinegar
Ketchup
Brown sugar
Honey
Worcestershire sauce
Garlic cloves
Red pepper flakes
Stone-ground mustard

Kabobs

Pork loin
Zucchini
Baby Bella mushrooms
Mini sweet bell peppers
Chicken sausage
Olive oil
Garlic cloves
Salt
Pepper
Wooden skewers

For the exact amounts needed, please see the recipe card below.

How to Make Pork Kabobs with Balsamic BBQ Sauce

To make the sauce start by combining all of the sauce ingredients in a saucepan. (Balsalmic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, red pepper, and mustard).
Simmer over low heat until thickened. This should take about 20 minutes.
Soak your skewers in cold water for at least 30 minutes before using them. This will help to avoid burning and splintering of the wood.
In a large mixing bowl combine the pork with the vegetables.
Drizzle the olive oil over the meat and vegetables.
Add in the garlic, salt, and pepper.
Cover the bowl and allow to chill for 30 minutes. You can allow the meat and veggies to rest in the mix for up to a day if needed but do not go any longer than that.
Heat your grill to medium heat (350F).
Thread the mushrooms, pork, sausage, zucchini, and bell peppers onto the skewers in your desired order.
Grill for about 15-20 minutes, turning at least once.
Serve warm with your bbq sauce.

FAQs

What cut of pork is best for kabobs?

You should try to use a nice thick cut of tender pork like a pork loin or tenderloin although loin chops could also work. The point is to get a thicker cut of pork because it will not take long for the meat to cook and you really don’t want it to dry out. Not only that but you want the bite-sized pieces of meat to be similar in size to the veggies you apply to the skewers so that everything can cook more evenly.

What happens if you don’t soak wooden skewers?

If you do not soak wooden skewers before using then you run the risk of issues happening like the skewers becoming too hot and burning. The dry wood from the skewer will burn and become very charred or even possibly go up in flame. Another issue is that the dry wood is more likely to splinter into the food which means you may eat more wood than intended.

How far in advance can you prep kabobs?

You can assemble the kabobs for up to 2 or 3 hours in advance but try not to have the skewers assembled too far beyond that because the meat and veggies could dry out or lose flavor from the marinade. You could also just keep the skewers soaking for up to a few hours and have the meat and veggies in the marinade for up to 24 hours in advance so that when it comes time to cook, all you have to do is assemble the skewers and cook as directed.

Allowing the meat to soak for more than a day will cause it to come out over tenderized which actually leads to tough and chewy meat because it’s been “cooked” in the marinade too long so the tenderizing starts to have an adverse reaction.

Want more kabob recipes to try? Check out these great suggestions! They’re sure to hit the spot this summer.

Yield: 12 skewers

Pork Kabobs with Balsamic BBQ Sauce

Pork loin, sausage and fresh vegetables are grilled to perfection and served along side a tangy balsamic bbq sauce!

Prep Time 1 hour 20 minutes

Cook Time 20 minutes

Total Time 1 hour 40 minutes