Marinated Pork Kabobs

Middle Eastern-inspired pork kabobs marinated overnight in a tangy yogurt sauce loaded with garlic, cumin, coriander, and lemon juice. Threaded on skewers with cherry tomatoes, bell peppers, and small white onions, then grilled over medium coals until charred and juicy.

The yogurt marinade does serious work on the pork tenderloin. Lactic acid in the yogurt gently breaks down the protein fibers over those 6 hours (or overnight), tenderizing the meat while the spices penetrate deep. The yogurt also creates a coating that chars beautifully on the grill, forming a spiced crust around each cube.

Cutting the pork into uniform one-inch pieces is important for even cooking. Mismatched sizes mean some pieces overdone while others are still raw in the middle. Same goes for the vegetables: keep the pepper and onion pieces roughly the same size as the pork.

Pro Tips

• Use a glass bowl for marinating. The acidity of yogurt and lemon can react with metal and create off flavors.
• Marinate at least 6 hours. Shorter than that and the yogurt hasn’t had time to tenderize or flavor the meat.
• Grill over medium coals, not high. Yogurt marinades burn fast on high heat because of the sugars and proteins.
• Soak wooden skewers in water for 30 minutes before using to prevent them from catching fire.

Variations

• Use chicken thighs or lamb shoulder instead of pork for a different protein.
• Add a teaspoon of turmeric and a pinch of saffron to the marinade for a Persian-inspired version.
• Serve over rice with a drizzle of tahini sauce or a side of warm pita.