Grilled Pork and Sweet Potato Kabobs with Herb Marinade
Mediterranean-inspired kabobs featuring tender pork loin and sweet potato cubes marinated in fresh rosemary, parsley, and lemon juice, then grilled with colorful bell peppers and onion. The herb marinade infuses the meat with bright, aromatic flavors while the sweet potato adds natural sweetness that balances the savory elements. Perfect for summer grilling or weeknight dinners when you want something healthy yet satisfying. The combination of lean protein and nutrient-rich vegetables makes these kabobs both delicious and nutritious.
Ingredients
- 1 Tbsp olive oil
- ¼ cup fresh lemon juice
- 2 Tbsp fresh rosemary, finely chopped
- 2 Tbsp fresh parsley, finely chopped
- 4 cloves garlic, chopped
- ¼ tsp sea salt(optional)
- 12 oz raw lean boneless pork loin, cut into 12 1-inch cubes
- 1 large sweet potato, peeled, cut into 12 1-inch cubes
- 1 medium onion, cut into 12 1-inch cubes
- 1 medium red bell pepper, cut into 12 1-inch cubes
- 1 medium green bell pepper, cut into 12 1-inch cubes
Instructions
- 1
Combine oil, lemon juice, rosemary, parsley, garlic, and salt in a large resealable bag
- 2
Add pork and marinate refrigerated for 30 minutes to 4 hours
- 3
Preheat grill or broiler on high
- 4
Boil water in steamer or large saucepan over high heat then reduce heat to medium-high
- 5
Place sweet potato pieces in steamer basket and cook for 3 to 4 minutes until tender-crisp
- 6
Place sweet potato in ice water bath to stop cooking process and set aside
- 7
Place a piece of pork, sweet potato, onion, red bell pepper, and green bell pepper onto a skewer with two pieces of each ingredient per skewer
- 8
Repeat with five remaining skewers and discard marinade that contained pork
- 9
Grill or broil skewers for 8 to 10 minutes, turning every 2 minutes, until sweet potato is softened and pork is no longer pink in the middle
Tips
Pre-steam sweet potatoes to ensure they cook evenly with the pork on the grill
Soak wooden skewers in water for 30 minutes before use to prevent burning
Save time by cutting all vegetables to uniform 1-inch cubes for even cooking
Good to Know
Refrigerate cooked kabobs up to 3 days in airtight container
Marinate pork and prep vegetables up to 24 hours ahead, assemble kabobs day of serving
Serve hot off grill with rice, quinoa, or flatbread
Common Mistakes
Don't skip steaming sweet potatoes to avoid undercooked centers
Turn kabobs regularly to avoid burning one side
Discard used marinade to prevent foodborne illness
Substitutions
FAQ
Can I use wooden skewers instead of metal ones?
Yes, soak wooden skewers in water for 30 minutes before threading ingredients to prevent them from burning on the grill.
What if I don't have a grill?
Use your oven broiler on high, placing kabobs 4-6 inches from heat source and following the same turning schedule.
How long do leftovers keep?
Cooked kabobs will stay fresh in the refrigerator for up to 3 days when stored in an airtight container.