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Rainbow Veggie & Grilled Peppercorn Pork Kabobs

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¼ cup olive oil
2 tablespoons lemon juice
½ tablespoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
9 small purple potatoes, cut into 1-inch slices
15 grape tomatoes
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 small yellow squash, halved and cut into 1/2-inch thick slices
1 yellow bell pepper, cut into 1-inch pieces
1 zucchini, halved and cut into ½ -inch thick slices
1 green bell pepper, cut into 1-inch squares
1 red onion, cut into 1-inch pieces
1 (18.4-ounce) package HORMEL® Peppercorn Pork Tenderloin, cut into 1½-inch cubes


For the Veggies

  1. In small bowl, combine olive oil, lemon juice, garlic powder, salt and pepper.

  2. In saucepan, place potato pieces. Add water to cover. Bring to a simmer over medium heat. Cook potato pieces 4 to 6 minutes or until tender. Drain.

  3. Heat grill to medium. Thread 6-inch skewers with vegetable pieces in rainbow order. Brush skewers with olive oil mixture. Grill, turning once and brushing with additional olive oil mixture, 8 to 10 minutes, or until vegetables are tender.

For the Pork

  1. Prepare grill for medium-high heat.

  2. Thread pork onto 6-inch skewers; brush lightly with oil. Grill kabobs, turning once, 12 minutes or until internal temperature of pork reaches 155°F.