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Grilled Pork Kabobs with Vegetables (Italy)

Giorgia Fontana
5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 316 kcal


  • 1 pound pork loin
  • 1 yellow bell pepper or any color you like
  • 2 small white onions
  • 16 cherry tomatoes
  • 4 tablespoons extra virgin olive oil
  • 1 sprig of fresh rosemary
  • 8 sage leaves chopped
  • 1 teaspoon coarse salt
  • Freshly ground black pepper to taste


  • Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
  • Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
  • Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
  • Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
  • Preheat the grill on medium-high heat.
  • When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
  • While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.


Calories: 316kcalCarbohydrates: 10gProtein: 27gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 71mgSodium: 648mgPotassium: 716mgFiber: 2gSugar: 4gVitamin A: 394IUVitamin C: 74mgCalcium: 30mgIron: 1mg
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