No-Fuss Pork and Pepper Kebabs

Name: No-Fuss Pork and Pepper Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) pork shoulder, cut into 1¼-inch (3 cm) cubes, patted dry, cut into 1¼-inch (3 cm) cubes; 2 medium (400 g) red bell pepper, seeded and cut into 1¼-inch (3 cm) chunks, seeded, cut into 1¼-inch (3 cm) chunks; 1 large (220 g) yellow bell pepper, seeded and cut into 1¼-inch (3 cm) chunks, seeded, cut into 1¼-inch (3 cm) chunks; 1 large (250 g) yellow onion, cut into 1-inch (2.5 cm) pieces, cut into 1-inch (2.5 cm) pieces; ¾ cup (180 ml) barbecue sauce (tomato-based, mid-range heat); 3 cloves (15 g) garlic cloves, minced, minced; 1 tablespoon (15 ml) olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

Tender pork shoulder chunks threaded with bell peppers and onions, then broiled with a sticky garlic-barbecue glaze. These kebabs come together quickly—no marinating required—and deliver big flavor with minimal fuss. Perfect for weeknight dinner or casual entertaining.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 4 kebabs (12 skewers total)

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Ingredients

4 servings

2 lb (900 g) pork shoulder, cut into 1¼-inch (3 cm) cubes, patted dry, cut into 1¼-inch (3 cm) cubes
2 medium (400 g) red bell pepper, seeded and cut into 1¼-inch (3 cm) chunks, seeded, cut into 1¼-inch (3 cm) chunks
1 large (220 g) yellow bell pepper, seeded and cut into 1¼-inch (3 cm) chunks, seeded, cut into 1¼-inch (3 cm) chunks
1 large (250 g) yellow onion, cut into 1-inch (2.5 cm) pieces, cut into 1-inch (2.5 cm) pieces
¾ cup (180 ml) barbecue sauce (tomato-based, mid-range heat)
3 cloves (15 g) garlic cloves, minced, minced
1 tablespoon (15 ml) olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper

Equipment (4)

12 wooden or metal skewers (10–12 inches / 25–30 cm long)
Large rimmed baking sheet (18×13 inches / 45×33 cm)
Small mixing bowl
Pastry brush or basting brush

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes
Position oven rack 6 inches below the broiler and preheat broiler on high
Cut pork shoulder into 1¼-inch (3 cm) cubes and pat dry
Have all ingredients prepped and within arm's reach of your work surface

1
Make the glaze
- In a small mixing bowl, whisk together barbecue sauce, minced garlic, and olive oil until well combined.
- Set aside.
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Ready when: Glaze is smooth and garlic is evenly distributed
Tip: Don't skip the olive oil—it helps the glaze coat and caramelize evenly on the pork
2
Season the pork and vegetables
- Place pork cubes on a large plate and sprinkle with kosher salt and black pepper, tossing gently to coat.
- Do the same with the bell pepper chunks and onion pieces.
- Let sit for 1 minute while you prepare the skewers.
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Ready when: All pieces are evenly coated with seasoning
Tip: Pat the pork dry before seasoning so it browns better under the broiler
3
Thread the skewers
- Working with one wooden or metal skewer at a time, alternate pork, red pepper, onion, yellow pepper, and pork, using about 6 pork cubes and 4–5 vegetable pieces per skewer.
- Leave ½ inch (1.3 cm) of space at each end for handling.
- Arrange skewers on the rimmed baking sheet in a single layer.
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Ready when: All 12 skewers are evenly threaded and laid out flat
Tip: Leaving space at the ends prevents charring and makes the skewers easier to flip and remove
4
Brush with glaze and broilOven 500°F / 260°C
- Using a pastry brush, coat all sides of the skewers generously with the barbecue-garlic glaze.
- Slide the baking sheet under the broiler set to high (about 500°F / 260°C) and broil for 8 minutes, then rotate the sheet 180 degrees and broil for another 6–7 minutes.
- The pork should reach an internal temperature of 160°F (71°C) and develop a caramelized, slightly charred exterior.
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Ready when: Pork is no longer pink inside (160°F / 71°C internal temperature), glaze is dark brown and sticky
Tip: Rotate the sheet halfway through to ensure even cooking and prevent the vegetables on one side from burning
5
Rest and serve
- Remove the baking sheet from the broiler and let the skewers rest for 5 minutes at room temperature.
- This allows the juices to redistribute and the glaze to firm up slightly.
- Transfer to a serving platter.
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Ready when: Skewers are warm to the touch and still slightly glistening with glaze
Tip: Don't skip the rest—it keeps the pork moist when you bite into it

Good to know

Tips

Soak wooden skewers for at least 30 minutes to prevent charring. Metal skewers are reusable and eliminate this step entirely.
Don't overcrowd the baking sheet—leave at least ½ inch (1.3 cm) between skewers so heat circulates evenly and the glaze caramelizes.
If your broiler runs hot, position the rack 7–8 inches away instead of 6 to prevent the vegetables from burning before the pork is cooked through.
Serve with rice, grilled corn, coleslaw, or crusty bread to soak up any extra glaze that pools on the plate.

Storage & reheating

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently on a foil-lined baking sheet in a 325°F (163°C) oven for 8–10 minutes, or remove pork and vegetables from skewers and warm over medium heat in a skillet for 4–5 minutes. Kebabs do not freeze well due to the texture of the pork after thawing.

Substitutions

pork shoulder, cut into 1¼-inch (3 cm) cubes → pork tenderloin or boneless pork chops (cut into same-sized cubes). Tenderloin will cook faster—reduce broil time to 12–13 minutes total. Chops work well if they're ¾ to 1 inch thick before cutting.
barbecue sauce (tomato-based, mid-range heat) → honey and soy sauce glaze (¼ cup / 60 ml each, plus 1 tablespoon / 15 ml apple cider vinegar). Whisk together with the garlic and oil for a sweeter, Asian-inspired flavor.
red bell pepper, seeded and cut into 1¼-inch (3 cm) chunks → green bell pepper or orange bell pepper. Any color works; use what's fresh and available.
yellow onion, cut into 1-inch (2.5 cm) pieces → red onion. Red onion is slightly sweeter and holds its shape well under the broiler.