4-Ingredient Pork and Peach Kebabs
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.
Table of contents
- Why We Love This Recipe For 4-Ingredient Pork and Peach Kebabs
- Key Ingredients For This Recipe
- Step-by-Step Instructions for Pork and Peach Skewers
- FAQs and Expert Tips For Pork and Peach Shish Kebabs
- Additional Kebab Recipes to Try
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.
- 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
- 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.
FAQs and Expert Tips For Pork and Peach Shish Kebabs
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.
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.
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.
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.)
Additional Kebab Recipes to Try
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! ~KatiePrint
4-Ingredient Pork and Peach Kebabs
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
These pork, peach and vidalia onion kebabs are super easy to make and create very little dishes!
- 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
- 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.
- Preheat grill to medium-high heat.
- Skewer the pork, peaches and onion onto 8 metal kebab skewers, alternating ingredients.
- 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.
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
- 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
Made these last night and made the homemade teriyaki marinade as well. Delicious! The combo of pork, peach and Vidalia is stunning. I strained and bolted down the marinade after marinating the pork and used it to baste the pork while it grilled. Family loved it!
Can this be made with boneless chicken thighs?
Yes absolutely (I love chicken thighs) just make sure the chicken is fully cooked (as opposed to the pork which should have a slight amount of pink in the center.)
These look great, can’t wait to try them tomorrow.
Do you suggest cutting the pork before marinating it?
What did you serve with them?
Yes they should be cut before marinating. I think they would be great with slaw of some sort, especially one with soy and toasted sesame flavors. I would play off the teriyaki being a Japanese flavor profile when choosing side dishes. I have a cucumber and Napa cabbage slaw that is wildly popular that comes to mind. https://www.healthyseasonalrecipes.com/cucumber-and-napa-cabbage-coleslaw/ Or a simple grain or quinoa salad would also be nice, maybe add some almonds to it. I hope you enjoy the kebabs Emma!
Nice looking kebabs! I have never tried them slow before… always done them over high heat… going to give this a try!
Wow this is really unique! I can’t wait to try it out:)
Thanks so much Heather! Hope you enjoy.
These look really tasty — so colorful! It’s a great testament when the kids love them, too! Sorry, but I’m really laughing (nervously) about your FT Live experience! I know I need to try it, but….ugh!! Hopefully you’ll feel better about your next one! 🙂
No need to apologize it was a comedy of errors. There’s being spontaneous, and then there is just slap dashing something together. I think I must have realized that I was doing the latter at about minute 1 and then the nerves kicked in. Live and learn though. I’m going back for more… eeek.
oh my gosh, that looks so good and refreshing. Peaches are a good match for both pork and chicken.
Fresh summer peaches are the absolute best! I totally agree that pork and peach go great together. High five on that one 😉 Have a great day Rahul.
Oh wow, these kebabs look amazing!
Thank you Marye. They were a big hit for sure. Hope you have a great day!
Love this! Looks like a great grill combo I have to try!
Thanks so much Maria. Have a great day!
Oh sweet friend, so sorry that happened to you. But try not to let it get to you–you took a risk and tried something new…you should be proud of that!
Thank you Kristen, you’re right. I’m going to get back on the horse. (She says determinedly! Ha ha!) I think I’ll recruit a friend to help out next time. I’ve noticed a lot of bloggers seem to be doing that for their first time.
Oh, you poor thing…Don’t beat yourself up about it. I personally have a big struggle giving my precious time to Facebook because I know in return I don’t get much. I even deleted my personal profile. I am not a fan of Facebook’s business tactics. There are more gracious social media platforms out there.
I’m trying to just move on at this point. And you are so right to put the whole thing in it’s place. Perspective!! Right? Thank you so much for saying so my dear. Have a great day.
Awesome summer food! Pork and peach are really great together.
Thank you Angie. I love pork and peach together too.