Garlic-Citrus Pork and Pepper Kabobs


Pep up pork and veggies with a zippy citrus-herb marinade and subtle smoky char from your trusty cast-iron grill pan.

Garlic-Citrus Pork and Pepper Kabobs
  • ½ cup chopped fresh cilantro
  • ½ cup olive oil
  • 6 cloves garlic, smashed
  • 1 tablespoon orange zest
  • ⅓ cup fresh orange juice
  • ¼ chopped fresh mint
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 teaspon ground cumin
  • 1 teaspon ground black pepper
  • 2 pounds pork tenderloin, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 large zucchini, halved lengthwise and sliced ½ inch thick crosswise
  • ½ medium red onion, cut into 1-inch pieces
  • 8- to 12-inch skewers (see Kitchen Tip)
  • Garnish: fresh cilantro, fresh mint, orange wedges, lime wedges
  1. In a large bowl, whisk together cilantro, oil, garlic, orange zest and juice, mint, lime zest and juice, salt, cumin, and pepper; pour half of mixture into another large bowl. Stir pork into one bowl; stir vegetables into other bowl. Cover bowls, and refrigerate for at least 1 hour or up to overnight.
  2. Heat a cast-iron grill pan over medium heat. Thread pork and vegetables onto skewers as desired, discarding marinade. Add skewers; cook, turning occasionally, until pork and vegetables are browned and a meat thermometer inserted in pork registers 150°, 12 to 15 minutes. Let stand for 5 minutes before serving. Garnish with cilantro, mint, orange, and lime, if desired.
KITCHEN TIP: If using wooden skewers, soak them in water for at least 30 minutes before adding pork and vegetables. Chicken or beef can be swapped for pork.