May 9, 2013

Spanish-Style Pork Kabobs Recipe from Weber’s New Real Grilling™ by Jamie Purviance

Rating: 5 stars

4 Reviews

YouTube Video
Serves: 6 to 8 // Prep time: 15 minutes | Marinating time: 4 to 8 hours | Grilling time: 8 to 10 minutes | Special equipment: metal or bamboo skewers

Grocery List

Fresh Produce

  • 2 bell peppers, 1 red and 1 green
  • .5 oz fresh Italian parsley
  • 4 garlic cloves
  • 1 red onions

Meat / Poultry / Seafood

  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • .25 cups extra-virgin olive oil
  • .25 tsp ground cayenne pepper
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp smoked paprika


  • 1 tbsp sherry vinegar

Special Equipment

  • metal or bamboo skewers



  • ⅓ cup finely chopped fresh Italian parsley leaves and tender stems
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground cayenne pepper

  • Kosher salt
  • 2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes
  • 2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares


  1. Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally. 

  2. If using bamboo skewers, soak in water for at least 30 minutes.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers. 

  5. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm. 

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 4 stars

May 28, 2013

Thomas F


The marinade was easy to prepare. I marinaded the pork kabobs for 24 hours before putting them and they came out just as described. They were delicious! I will be adding this recipe to my repertoire.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jun 3, 2013

Kevin O

Tasty, but marinate for more than four hours

This was an easy recipe to make and the flavor potential is great. We only marinated for four hours so we did not get the full effect of the spanish flavors. Next time we'll marinate overnight.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 6, 2013

John P

Use a griddle if you have one...

The pig is King in Spain and this is a fantastic way to use pork tenderloin! I used my Weber griddle so I could cook plancha style, great carmelization produced an all-around winner, and I make this often!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 23, 2014

Gordon S

Outstanding and so simple

My kabobs have always been my wife's and mother-in-law's favorite BBQ item. My wife says that this recipe ranks up there with mine and she loves the marinade. We have added this recipe to our list of favorites. And because it is so easy I'm afraid this will replace the grilled pork chop when our taste is for pork.

Type of Griller


Would you recommend this recipe? YES

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Spanish-Style Pork Kabobs