Honey BBQ Pork Kabobs

When you put flavor first and truly give a sauce time to shine, you get a result like Honey BBQ Pork Kabobs. The combination of skewered pork tenderloin and a from-scratch, Honey BBQ sauce is mouthwatering. I’ve been making these for summer cookouts and weeknight dinners for years, and they’ve yet to disappoint.

It’s not just the taste that’s excellent, though. The kabobs stay juicy thanks to their time in the BBQ sauce, while the sugars in the glaze create a nice, caramelized crisp on the meat. Better yet, those sugars are natural, not refined, which is a leg up on store-bought sauces. And since pork tenderloin is lean and absorbent, it soaks up tons of moisture and stays tender on the grill. While it’s easy enough for a weeknight, it’s impressive enough for a big family party too, not to mention super scalable for a crowd.

To make these kabobs, start with the sauce. About 15 minutes in a pot will marry the flavors and simmer it down to a thick, syrupy glaze, which then gets used in multiple ways. Half goes into the sauce, more gets brushed on while the kabobs are cooking, and the rest becomes the perfect tableside dipping sauce. While you can do a quick marinating period, my personal preference is at least three hours and up to overnight. Can’t grill? No problem: These work just fine under the broiler!

Recipe at a Glance

• Prep Time: 30 minutes
• Marinate Time: At least 3 hours (up to 24)
• Cook Time: 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8 kabobs
• Skill Level: Easy

Ingredients for Honey BBQ Pork Kabobs

• Pork Tenderloin: As the name suggests, this is an extremely tender cut for its tenderness and quick cooking time. Look for one with a pinkish-red color and some marbling. Be sure to remove the silver skin (more on that below).
• Tomato Paste: As the base of the BBQ sauce, quality is important. Plain, unseasoned paste is best.
• Honey: The star ingredient, honey adds sweetness while assisting with caramelization. Mild varieties are my favorite, since honey can take over.
• Apple Cider Vinegar: You need that tangy balance to the sweetness. A good-quality, unfiltered brand is best.
• Smoked Paprika: This is essential for that outdoor-grilled taste, and becomes especially important if you’re cooking indoors.
• Ground Cumin: Earthy cumin adds a subtle nutty taste that complements the pork and honey perfectly.
• Onion and Garlic Powder: I love these because you get the flavor of alliums without the risk of burning, which can be terribly bitter.
• Cayenne Pepper: This is optional, but I like a little kick to my BBQ. Add as much as you like … or none.
• Metal Skewers: I prefer metal for even cooking. If you’re using bamboo, soak them in water first to prevent them from burning.

How to Remove the Silver Skin (and why you should)

Ever noticed that weird, shiny, transparent skin on pork tenderloin? It’s normal, but it won’t break down during cooking, so it’s critical you remove it for tender meat and easy chewing.

To do so, slide the tip of a sharp knife under one end of the membrane. Next, angle the blade slightly upward and use your other hand to grip the loose end of the membrane, creating tension as you slide the knife all the way along the tenderloin to separate the skin from the meat. Don’t worry if you don’t get it all in one piece; I rarely do on the first try.

How to Make Honey BBQ Pork Kabobs

First up, make the sauce. Combine all ingredients in a saucepan, bring the mixture to a gentle boil, then reduce the heat and simmer until thickened. While it cools, trim the pork tenderloin (as described above) and cut it into cubes. Divide the sauce in half, then marinate the pork in one half for at least 3 hours and up to 24.

When you’re ready to cook, thread the marinated pork onto your skewers. Grill them over medium-high heat, basting with extra sauce every few minutes, until the pork is cooked through and nicely charred. This should take between eight and 10 minutes. (Note that you should set out a separate dish of marinade if you’ll be repeatedly dipping a brush in it and touching raw/undercooked pork. If you don’t want to, you can also keep the remaining sauce half in the pot, then boil it again after use to remove the chance of foodborne illness when it becomes a dipping sauce.)

Make sure not to overcook the pork. Keep an eye on it or, if you’re not super familiar with cooking it, use a meat thermometer and take it off at 145°F.

Recipe Variations:

• Add veggies: If you want to add a little bit of healthy produce, feel free to intersperse some vegetables between your meat. I like options such as bell pepper, onion, or zucchini. Et voilà: a complete meal on a stick.
• Spice it up: You know I love my heat. If you’re like us, you’ll enjoy a pinch of chipotle chili powder in the BBQ sauce along with some optional cayenne.
• Sweeten with fruit: Love a tropical touch? Try adding diced pineapple to the skewers, the perfect complement to honey’s sweetness.
• Bring the outdoors in: No grill? These work great under the broiler too. Just make sure to watch them closely.

What to Serve With Honey BBQ Pork Kabobs

Because Honey BBQ Pork Kabobs are so flavorful, I like to keep things simple when it comes to sides: Skillet Cornbread (for the sweetness and tradition), Little Gem Salad (for the contrast and crunch), Cajun Potato Salad and, of course, corn on the cob all work well.

How to Store and Reheat

To store leftovers, if you manage to have any, let the meat cool completely before removing the meat from the skewers and placing it in an airtight container. It’ll keep in the refrigerator for up to three days. Leftover BBQ sauce, stored separately in a jar or container with a tight-fitting lid, will last up to a week or so.

To reheat the pork, take a low-and-slow approach to avoid drying it out. My two favorites are:

1. Stovetop: Heat a skillet over medium-low heat, then add the pork along with a splash of water or broth. Cover and warm the mixture for a few minutes, stirring occasionally.
2. Oven: If you have larger portions to revive, preheat your oven to 300°F. Place the pork in a baking dish, add a thin layer of water or broth, cover the dish tightly with foil, and heat until warmed through, about 10 to 15 minutes.

Either way, you can expect your pork to be slightly drier than it would be fresh from the grill. A drizzle of warmed BBQ sauce can help bring back that just-cooked flavor.