These 4-ingredient pork and peach kebabs made with teriyaki marinade are super easy and kid-friendly. They are simple and perfect to grill up on a hot summer night.

Grilled Pork Kebabs on a sheet tray

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Why We Love This Recipe For 4-Ingredient Pork and Peach Kebabs

Wondering what’s so great about these pork and peach kebabs? Four ingredients. No dishes (well, except the cutting board and the kebab skewers). And crazy yummy. One thing I especially love about them is the fruit, which makes it such a great summer recipe.

I love grilling pork, like this Grilled Pork Tenderloin and these Lemon Rosemary Pork Chops. But grilled pork kebabs are great too. These pork skewers with peaches are super for entertaining since they’re an easy prep-ahead/make-ahead recipe.

Recipe Highlights

  • You can make them ahead.
  • Marinate the pork for a few hours or overnight.
  • A great way to use summer ripe peaches.
  • You’ll only need 4 ingredients.
  • The recipe can easily be doubled or tripled if you’re entertaining.

Key Ingredients For This Recipe

peaches and onions on a plate
  • Boneless Pork Tenderloin: Full disclosure, I tested these with both pork tenderloin and pork loin, and I prefer them with pork tenderloin. The meat is just more, well…. tender. 
  • Teriyaki Marinade: It’s so delicious and super simple. If you are in a hurry, it’s cool to use a bottled teriyaki marinade here. But making your own is super easy too and my maple teriyaki is gluten-free. 
  • Fresh Peaches: Look for ripe, soft freestone peaches for this recipe. You can sub in another stone fruit such as plum or nectarine if you like. Clingstone peaches also work, but you may have to cut away some of the flesh to get the pit out. Cut the peaches into 8 chunks each (about 1 inch)
  • Sweet Onion: For this recipe, I use a sweet onion such as Vidalia, but you can use any. You could even swap out for red onion if preferred.

Step-by-Step Instructions for Pork and Peach Skewers

Step 1: Marinate pork

Place the pork and teriyaki marinade in a large re-sealable plastic bag. Agitate the bag to coat the pork. Refrigerate for at least 2 and up to 8 hours. Drain the pork well and discard the marinade.

Step 2: Preheat grill

Preheat the grill to medium-high heat. (Alternatively, preheat a grill pan to medium-high heat.)

TIP: don’t forget to oil your grill rack! These have a tendency to stick to the grill if you don’t.

Step 3: Assemble pork and peach shish kebabs

Skewer the pork, peaches and onion onto 8 metal kebab skewers, alternating ingredients.

Step 4: Grill kebabs and serve

Oil the grill rack or grill pan. Grill the pork and peach skewers, turning once or twice until the kebabs are starting to char in spots and the pork is just barely pink in the center, 7 to 9 minutes. Let them rest off the heat for 5 minutes before serving.

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Pork and Peach Kebabs on a serving plate

FAQs and Expert Tips For Pork and Peach Shish Kebabs

Storing instructions:

Store leftovers in an airtight container in the fridge for 1 day. You can either remove the peach and onion and pork from the skewers or store them whole.

Make-ahead instructions:

Marinate the pork up to 8 hours. Then drain and keep in an airtight container in the refrigerator up to 1 day. Peaches and onion can be cut up to 1 day ahead. Assemble just before cooking.

Alternative for metal skewers:

If you don’t own metal skewers, you could use wooden ones instead. If you do, make sure to soak them in water for 30 minutes before assembling so they don’t burn too much on the grill.

Here’s how to oil the grill rack:

You don’t want to forget to oil your grill rack! These have a tendency to stick to the grill if you don’t. soak a paper towel or clean the kitchen rag with organic canola oil or avocado oil. Holding the towel with tongs, rub the towel over the grill rack, pulling it toward you. Do not spray cooking spray on a hot grill (unless you want to lose your eyebrows.)Oil the grill rack by dragging an oil soaked towel along the grill grates.

Additional Kebab Recipes to Try

skewered grilled mushroom kebabs on a white platter

Garlic Herb Grilled Mushroom Kebabs
grilled ground turkey kofta kebabs in a pita pocket with tzatziki sauce and garnish

Grilled Ground Turkey Kofta Kebabs
shrimp kabob on a black plate on a gray table

Rosemary Garlic Shrimp and Tomato Kebabs
four kofta kebabs on a platter with cucumbers and tomatoes

Kofta Kebabs (Grilled)

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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4 ingredient pork and peach kebabs made with teriyaki marinade on Healthy Seasonal Recipes

4-Ingredient Pork and Peach Kebabs

★★★★★

5 from 1 reviews
  • Author: Katie Webster
  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings 1x
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Description

These pork, peach and vidalia onion kebabs are super easy to make and create very little dishes!

Ingredients

Scale
  • 1 pound boneless pork tenderloin, cut into 1-inch chunks
  • ¾ cup teriyaki marinade
  • 4 peaches, pitted and cut 8 chunks each
  • 1 large sweet onion, such as Vidalia, cut into chunks

Instructions

  1. Place pork and teriyaki marinade in a large re-sealable plastic bag. Agitate to coat the pork. Refrigerate at least 2 and up to 8 hours. Drain well and discard the marinade.
  2. Preheat grill to medium-high heat.
  3. Skewer the pork, peaches and onion onto 8 metal kebab skewers, alternating ingredients.
  4. Oil grill rack. Grill, turning once or twice, until the kebabs are starting to char in spots and the pork is just barely pink in the center, 7 to 9 minutes. Let rest off the heat 5 minutes before serving.

Notes

Cooking Tip: You don’t want to forget to oil your grill rack! These have a tendency to stick to the grill if you don’t. soak a paper towel or clean the kitchen rag with organic canola oil or avocado oil. Holding the towel with tongs, rub the towel over the grill rack, pulling it toward you. Do not spray cooking spray on a hot grill (unless you want to lose your eyebrows.)

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Cuisine: American

Nutrition

  • Serving Size: 2 skewers
  • Calories: 270
  • Sugar: 25 g
  • Sodium: 757 mg
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 27 g

Keywords: pork kebabs,pork and peach,pork and peach kebabs

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