Grilled Pork Kebabs with Summer Fruit

Kurobuta, Dinner
Grilled Pork Kebabs with Summer Fruit
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This Whole30 compatible recipe is perfect for the grill. Simple and summery, it can be adapted to whatever you have on hand: bell peppers and tomatoes are also a nice touch. While you can also thread the stone fruit onto the kebab skewers, we prefer grilling them separately, as they cook much faster. And talk about those grill marks!

  • Metal or wooden skewers
  • 1 pork tenderloin, cubed
  • 1 red onion, roughly diced
  • 4 nectarines halved with pits removed (or use any stone fruit!)
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Salt & pepper


  1. Soak wooden skewers for 30 minutes, if using
  2. Toss cubed pork tenderloin in 2 tablespoons olive oil, lemon juice, salt and pepper. If you have more time, let your cubes marinate in this mixture in the fridge for 30 minutes.
  3. Thread onto wooden skewers, alternating with red onion (and other veggies, if you like).
  4. Brush nectarines with remaining oil and sprinkle with salt and pepper.
  5. Grill pork until 145, about 8-10 minutes, flipping so every side gets char
  6. Grill stone fruit for about two minutes per side.
  7. Garnish with fresh basil leaves and enjoy!

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