Prepare marinade: Combine garlic, honey, Dijon, salt and pepper in a small bowl. Add the lime juice and jalapeño, if using, and stir until the honey has completely dissolved. Reserve ¼ of the quantity for the grilling and another tiny bit to brush on the kebabs once they come off the grill.
Prepare the pork: Trim away and discard the silver skin and fat from the tenderloins. Cut each tenderloin down the middle lengthwise, then cut into 1- ½-inch cubes. Place meat into a medium-sized bowl. Add the marinade and toss together until pieces are well coated. Cover and refrigerate for at least 30 minutes, or longer for more flavour.
Assemble the brochettes: Skewer meat onto brochettes, placing an equal number of pieces on each. Discard any leftover marinade from bowl.
Grill kebabs: Preheat barbecue to 500°F. Place brochettes onto grill, leaving space between them. Close lid and cook for 3 minutes. Brush with reserved marinade, then turn brochettes over using tongs. Brush cooked side with reserved marinade. Close lid and cook for an additional 3 minutes. Remove when meat is cooked, and an internal temperature of 140°F is reached.
Transfer to platter, brush with last quantity of marinade and leave to rest for 5 minutes.
Sprinkle platter with chopped cilantro, if using. Serve with suggested sides.
Grilled Pork Kebabs with Honey-Dijon Marinade
Ingredients
For the pork:
2 pork tenderloins, cut into 1-½ inch cubes
For the marinade:
2 garlic cloves, finely minced
4 tablespoons Dijon mustard
2 tablespoons honey
½ teaspoon kosher salt
½ teaspoon black pepper
juice of 1 lime
1 jalapeño, seeded and finely chopped (optional)
To serve:
chopped cilantro (optional)
Directions
Prepare marinade: Combine garlic, honey, Dijon, salt and pepper in a small bowl. Add the lime juice and jalapeño, if using, and stir until the honey has completely dissolved. Reserve ¼ of the quantity for the grilling and another tiny bit to brush on the kebabs once they come off the grill.
Prepare the pork: Trim away and discard the silver skin and fat from the tenderloins. Cut each tenderloin down the middle lengthwise, then cut into 1- ½-inch cubes. Place meat into a medium-sized bowl. Add the marinade and toss together until pieces are well coated. Cover and refrigerate for at least 30 minutes, or longer for more flavour.
Assemble the brochettes: Skewer meat onto brochettes, placing an equal number of pieces on each. Discard any leftover marinade from bowl.
Grill kebabs: Preheat barbecue to 500°F. Place brochettes onto grill, leaving space between them. Close lid and cook for 3 minutes. Brush with reserved marinade, then turn brochettes over using tongs. Brush cooked side with reserved marinade. Close lid and cook for an additional 3 minutes. Remove when meat is cooked, and an internal temperature of 140°F is reached.
Transfer to platter, brush with last quantity of marinade and leave to rest for 5 minutes.
Sprinkle platter with chopped cilantro, if using. Serve with suggested sides.
Grilled Pork Kebabs with Honey-Dijon Marinade
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Tender, juicy pork kebabs grilled with a honey-Dijon marinade flavoured with lime and jalapeño…
Need a solid main for your next barbecue? Try these GRILLED PORK KEBABS WITH HONEY-DIJON MARINADE.
If I had a nickel for every time I turn the barbecue on at the cottage… LOL! Seriously though, barbecuing and grill recipes are an essential part of most weekends at the cottage. We’re so excited to add this superior recipe for GRILLED PORK KEBABS WITH HONEY-DIJON MARINADE to the roster. You’re going to love it, and so will your family and friends.
We gained some serious intel from friends during the crafting and testing of this recipe. They asked a bunch of questions that we were happy to answer, like:
What cut of meat is best for kebabs?
How do you keep kebabs moist?
What’s the internal temperature for perfectly grilled pork?
What sides go well with kebabs?
If you read the above and thought, “Hey, those are all the things I wanna know!”, good news! We’ve got the answers, plus a few other nifty details to ensure this meal exceeds your expectations.
Before sharing those tips, a friendly reminder; make sure to click our GRILL COLLECTION tab where you’ll find lots of delicious recipes to try. If you love pork, make sure to circle back and make these EASY GRILLED PORK CHOPS with our TANGY MANGO SALSA. Don’t forget, grilling isn’t just about meat. There’s a good reason our GRILLED WHOLE RAINBOW TROUT is famous, as is this GRILLED WATERMELON dish. Enjoy!
Now, let’s make GRILLED PORK KEBABS WITH HONEY-DIJON MARINADE!
You don’t need a lot to make this delicious grill recipe.
INGREDIENTS
Who knew delicious kebabs, sometimes spelled kabobs, involve a choice cut of meat, a six-ingredient marinade and a bit of salt and pepper? I think I’m in love. We purposefully crafted this recipe to be easy to recreate – even the ingredients for the marinade are things you probably have on hand. Hopefully, this scaled-back shopping list gets you excited to make it.
Make sure to trim away the silver skin from the tenderloin to keep the morsels of meat tender.
PORK TENDERLOIN
Because “what type of meat” was one of the most frequent questions asked, we knew we had to get this right. Although we tested the recipe with pork shoulder and butt, we found pork tenderloin yielded a more tender and juicy kebab. One thing to note: trim away any silver skin before cubing the tenderloins. Removing and discarding this tough connective tissue will ensure each morsel of meat is soft and tender.
The marinade has a pleasing honey-mustard flavouring.
MARINADE
We wanted the marinade for this grilled meat dish to be big on flavour, so we went with an enhanced honey-mustard flavouring. Adding finely minced garlic is always a welcome flavour on pork, but then we went for broke. The addition of a finely diced jalapeño adds just the right level of heat. The lime juice acts like vinegar to give this dish an extra bit of zing, working way better than lemon juice.
Make sure to reserve some of the marinade to brush the tenderloins while on the grill.
Make sure to save a bit of this marinade to brush on the meat as it cooks. I also poured a tiny bit more on the kebabs as they came off the grill.
Leave the meat to marinate for at least 30 minutes.
MARINATE
In the VIDEO attached to this story, I show the importance of coating the morsels of pork with the saucy mixture. Another key step is to cover the meat and refrigerate it for at least 30 minutes. Leaving the pork to marinate longer only adds to the taste of the grilled skewers. These two points, along with our direction on grill temperature, ensure the pork kebabs stay moist and perfectly tender.
These two ingredients are optional but we say, “Use ’em!”
OPTIONAL
Although we think this recipe is perfect as is, we know some of you may not enjoy the heat that comes from a jalapeño pepper. We also know others might not enjoy the distinct flavour of cilantro. How about I meet you halfway; I’d love it if you’d try the recipe as written, but I’ll also say these two ingredients are optional. We want you to enjoy this, so you decide!
Piercing the meat onto brochettes is an easy step.
BROCHETTES
We found using stainless steel metal skewers, AKA brochettes, for this recipe is the way to go. We’ve also listed a link to purchase down below. We found soaked wooden skewers still burned and looked unsightly. The metal brochettes held the pieces of pork nice and snug and it was easy to thread pork in an even fashion. Another plus, the cooked meat slid off onto dinner plates without incident.
The skewers are fresh off the grill.
GRILLING
Here’s the grilling of these pork kebabs by the numbers. Preheat the grill to a medium-high heat of 500°F. Cook the kebabs for three minutes, then flip and cook for another three minutes, for a total grill time of six minutes. Internal temperature, if you’re testing for doneness using a meat thermometer, is 160°F. One last little tip; make sure to brush the kebabs with the reserved marinade while they cook. This will boost that flavour profile.
These pork kebabs are excellent serve with simple side dishes.
SERVE
Presenting a perfectly prepared meal of tender, juicy pork kebabs always gets a table talking. You’ll hear things like, “The pork is so tasty!”, “I love the marinade” and “The meat is super tender!” Of course, we like taking a meal like this from simple to amazing by including equally tasty side dishes to go with it.
We also like this meal paired with a light white wine.
Prepare marinade: Combine garlic, honey, Dijon, salt and pepper in a small bowl. Add the lime juice and jalapeño, if using, and stir until the honey has completely dissolved. Reserve ¼ of the quantity for the grilling and another tiny bit to brush on the kebabs once they come off the grill.
Prepare the pork: Trim away and discard the silver skin and fat from the tenderloins. Cut each tenderloin down the middle lengthwise, then cut into 1- ½-inch cubes. Place meat into a medium-sized bowl. Add the marinade and toss together until pieces are well coated. Cover and refrigerate for at least 30 minutes, or longer for more flavour.
Assemble the brochettes: Skewer meat onto brochettes, placing an equal number of pieces on each. Discard any leftover marinade from bowl.
Grill kebabs: Preheat barbecue to 500°F. Place brochettes onto grill, leaving space between them. Close lid and cook for 3 minutes. Brush with reserved marinade, then turn brochettes over using tongs. Brush cooked side with reserved marinade. Close lid and cook for an additional 3 minutes. Remove when meat is cooked, and an internal temperature of 140°F is reached.
Transfer to platter, brush with last quantity of marinade and leave to rest for 5 minutes.
Sprinkle platter with chopped cilantro, if using. Serve with suggested sides.
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