Budget Pork and Carrot Kebabs

Name: Budget Pork and Carrot Kebabs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) pork loin, trimmed of excess fat, cut into 1¼-inch (3 cm) cubes; 1 lb (450 g) carrots, peeled, cut into ¾-inch (2 cm) rounds; 1 large (250 g) red onion, cut into 1-inch (2.5 cm) chunks; 3 tbsp (45 ml) honey; 3 tbsp (45 ml) yellow mustard; 2 tbsp (30 ml) soy sauce; 2 tsp (3 g) fresh thyme, leaves stripped from stems; 2 clove (12 g) garlic clove, minced; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (3 g) salt

From the MyKitchenBank Kitchen

Lean pork loin threaded onto skewers with carrots and red onion, glazed with a tangy honey-mustard coating. Quick to grill and perfect for weeknight dinners. Budget-friendly, high-protein, and naturally low-carb when served alone.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 kebabs

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Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes before threading
Pat the pork dry with paper towels for better browning on the grill
Have your grill heated to medium-high and grates cleaned before you start cooking

1
Make the glaze
- In a small bowl, whisk together honey, yellow mustard, soy sauce, minced garlic, and fresh thyme leaves.
- The mixture should be smooth and slightly thin.
- Season with ¼ tsp salt and a pinch of black pepper.
- Set aside.
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Ready when: Glaze is smooth and well combined
Tip: Make the glaze while your grill is coming to temperature to save time
2
Prep and marinate
- Place the pork cubes in a large bowl.
- Toss with 2 tablespoons of the glaze, the remaining salt, and remaining black pepper.
- Let sit for 20–30 minutes at room temperature to absorb the flavors.
- Meanwhile, have the carrot rounds and onion chunks ready on your cutting board.
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Ready when: Pork is evenly coated and fragrant
Tip: Don't marinate too long or the acid in the mustard and soy sauce will start to cure the pork texture
3
Thread the skewers
- Starting with a pork cube, thread each skewer in this pattern: pork, carrot round, onion, pork, carrot round, onion, pork.
- You should fit 3 pork cubes, 2 carrot rounds, and 2 onion chunks on each skewer.
- Leave about ½ inch (1 cm) space between pieces so heat circulates.
- The skewers should be well-balanced and not crowded.
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Ready when: All 8 skewers are fully threaded and balanced
Tip: If using wooden skewers, make sure the soaked wooden handle sticks up above the grill grates to prevent burning
4
Heat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Clean the grates with a grill brush and lightly oil them with a clean cloth dipped in oil to prevent sticking.
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Ready when: Grates are hot and clean; you can hold your hand over the grate for 2–3 seconds max
Tip: A hot grill creates a good sear and prevents sticking
5
Grill the kebabs
- Place the skewers on the grill perpendicular to the grates, spacing them about 2 inches (5 cm) apart so they don't touch.
- Grill for 10–12 minutes, turning every 3 minutes with tongs to ensure even cooking on all sides.
- The pork should be golden brown and the carrots should begin to soften and caramelize slightly.
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Ready when: Pork is browned on all sides with no pink inside; an internal thermometer reads 145°F (63°C) when inserted into the thickest piece
Tip: Rotate every 3 minutes for even cooking; if any spots start to char, move to a cooler area of the grill
6
Glaze and finish
- During the last 2 minutes of cooking, brush the kebabs on all sides with the remaining glaze.
- Let the glaze caramelize slightly on the grill without burning.
- Remove from heat.
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Ready when: Glaze is sticky and slightly caramelized on the pork and vegetables
Tip: Apply glaze near the end so it doesn't burn; it should look glossy and sticky, not blackened
7
Rest and serve
- Transfer the kebabs to a clean plate and let rest for 2–3 minutes before serving.
- This allows the juices to redistribute in the pork.
- Serve hot, optionally with rice, salad, or grilled bread.
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Ready when: Kebabs are warm and ready to eat
Tip: A brief rest prevents the pork from drying out when you bite into it

Good to know

Tips

Soak wooden skewers for at least 30 minutes—if you forget, wrap the exposed wooden handles tightly with foil before grilling
Don't skip soaking the carrots; raw carrot chunks won't soften enough in 12 minutes (optional: pre-steam carrot rounds for 4 minutes before threading for extra tenderness)
The glaze is thin on purpose—it clings to the meat without sliding off; if it seems too thick after whisking, add 1 tbsp water
Always let pork rest after cooking; a 2–3 minute rest makes a huge difference in juiciness and texture

Make ahead

You can prep and cut all vegetables and pork up to 1 day ahead; store in separate airtight containers in the fridge. Make the glaze up to 2 days ahead. Assemble and grill only when ready to serve for best texture.

Storage & reheating

Store cooled kebabs in an airtight container in the fridge for up to 3 days. Reheat gently on the grill over medium heat for 3–4 minutes, turning occasionally, until warmed through. Do not microwave as it will dry out the pork. Freeze assembled raw kebabs on a tray for 2 hours, then wrap in plastic wrap and freeze for up to 1 month; grill from frozen, adding 4–5 extra minutes to the cooking time.

Substitutions

fresh thyme → ½ tsp dried thyme or ½ tsp dried oregano. Dried herbs are stronger, so use half the amount of fresh; the flavor will be slightly less delicate but still good
yellow mustard → Dijon mustard or whole-grain mustard. Dijon and whole-grain add a sharper, more sophisticated flavor; use the same amount
pork loin → chicken breast, cut into 1¼-inch cubes. Reduces cost further and cooks in the same time; reduce internal temp goal to 165°F (74°C)
red onion → yellow onion or white onion. White and yellow onions are often cheaper; they caramelize the same way but have a milder flavor