In BBQ & Grilling, Pork Loin & Tenderloin, Recipes, Rub & Marinades and Glazes & Sauces

Honey Grilled Pork & Pear Kebabs



  • 1 lb Johnston’s Pork Loin, Pork Leg, or Pork Shoulder cubed
  • ½ cup apple juice
  • 3 tbsp dijon mustard
  • 2 tbsp honey
  • 1 large pear cut into 4 wedges
  • 1 medium red onion cut into 8 wedges
  • 1 green or red pepper cut into 1" pieces
  • 1 zucchini sliced


  • Place pork cubes in a large zip-locked plastic bag. In a separate bowl, combine apple juice, Dijon mustard, and honey and pour over pork. Seal and refrigerate for 4 to 24 hours.
  • Remove pork from marinade, reserving marinade in a small saucepan. Bring marinade to a boil and boil for at least 1 minute.
  • Thread pork on skewers, alternating with pieces of pear, red onion, green or red peppers, and zucchini.
  • Place kebabs on grill and brush with marinade; close barbeque cover and grill for 10 to 12 minutes on medium temperature, turning occasionally and basting with marinade.

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