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.
I originally shared this recipe on June 7th, 2016. I have updated the images and text to share it with you again today.
Table of contents
- Why We Love This Recipe For 4-Ingredient Pork and Peach Kebabs
- Ingredient Notes For Marinated Pork Tenderloin Kebabs with Peach
- Step-by-Step Instructions for Pork and Peach Skewers
- FAQs and Expert Tips For Pork and Peach Shish Kebabs
- What goes with Pork Peach Kebabs?
- Variations To Try
- 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 they are seriously yummy. One thing I especially love about them is that they make use of fresh peaches, which makes it such a great summer recipe- during the fleeting stone fruit season.
I love grilling pork, like this Grilled Pork Tenderloin and these Lemon Rosemary Grilled 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 prep 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.
Ingredient Notes For Marinated Pork Tenderloin Kebabs with Peach
- Boneless Pork Tenderloin: I tested these with both pork tenderloin and pork loin, and I prefer them with pork tenderloin. The meat is just more tender.
- Pork Kebab Marinade: One of the best parts of this recipe is that you can use any store-bought marinade for this recipe. We recommend teriyaki marinade because the flavors pair well with the peaches. This is my favorite store-bought Teriyaki, and of course, you can also make your own Teriyaki Marinade from scratch.
- 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, because they are mild, sweet and are not as biting and strong as red or yellow onion. But this recipe is very forgiving, so just know that you can use any type of onion you have on hand.
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.)
Step 3: Assemble pork and peach shish kebabs
Skewer the pork, peaches and onion onto 8 metal kebab skewers, alternating ingredients.
TIP: To oil the grill rack, soak a paper towel with neutral cooking oil (such as canola oil) and holding them with tongs, drag the cloth along the grate. Pull the cloth toward you to avoid flare-ups.
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.)
What goes with Pork Peach Kebabs?
Serve these pork and peach kebabs with one of these simple summer side dishes:
- Cucumbers: Our 5-minute Simple Cucumber Salad is a foolproof side that makes use of cucumbers while they are in season. These cucumber noodles with basil are also an option. And for a slightly more involved side, try this Cucumber and Napa Cabbage Slaw with peanuts.
- Cabbage: Try this Asian Coleslaw, our Ramen Cabbage Slaw or this Simple Sauteed Napa Cabbage on the side.
- Grilled Vegetables: Since you’ve got the grill going, you can make the side dish on the grill too! Try this Grilled Zucchini or Grilled Broccoli with Sesame and rice vinegar. Another option is our Grilled Carrots– seasoned with harissa.
Variations To Try
- Instead of teriyaki marinade use our Island Chicken Marinade
- Instead of pork tenderloin try with chicken breast or chicken thighs
- Instead of peaches, try with nectarine or plums.
- Add a little heat by adding a generous pinch of red pepper flakes or a squirt of Sriracha to the marinade.
- Do not marinate the pork, and instead, brush the kebabs with barbecue sauce. Try our Peach Barbecue sauce for a double peach kebab!
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
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