Best 7 Pork Kebabs With Orange And Thyme Recipes

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Pork kebabs are a flavorful and versatile dish that can be enjoyed as an appetizer or main course. With its tender texture, juicy flavors, and smoky aroma, pork kebabs are a popular choice for backyard barbecues and summer gatherings. This recipe for pork kebabs with orange and thyme adds a delightful twist to the classic dish, using a marinade of orange juice, thyme, and garlic to infuse the pork with a bright and herbaceous flavor profile. The kebabs are then grilled to perfection, resulting in a perfectly charred exterior and a succulent, juicy interior.

Let's cook with our recipes!

ORANGE BARBECUE STEAK KEBABS



Orange Barbecue Steak Kebabs image

Provided by Trisha Yearwood

Time 2h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup orange juice
3/4 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 3/4 pounds sirloin tip
About 20 cherry tomatoes
1 bunch scallions white and light green parts cut into 1-inch segments
1 large orange, cut into 1-inch-thick rounds, then cut into small wedges

Steps:

  • For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
  • Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
  • Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
  • Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

PORK KEBABS WITH ORANGE AND THYME



Pork Kebabs with Orange and Thyme image

We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 7

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Steps:

  • Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
  • Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

OREGANO & LEMON PORK KEBABS



Oregano & Lemon Pork Kebabs image

This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.

Provided by justcallmetoni

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb lean pork loin, cut into 1 inch cubes
1/2 cup lemon juice
1 tablespoon oil
2 teaspoons dried oregano
1 teaspoon rosemary sprig
1 garlic clove, crushed
1/4-1/2 teaspoon fresh ground black pepper
1 medium red pepper, cut into large chunks
1 medium zucchini, cut into 3/8 inch thick slices
8 grape tomatoes
1 medium onion, cut into large chunks
8 medium white mushrooms

Steps:

  • For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl.
  • Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.).
  • In the meantime soak wooden skewers in water.
  • Wash and cut vegetables for kebabs.
  • Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person.
  • Place on indoor or outdoor grill and cook for 8 to 10 minutes.

Nutrition Facts : Calories 319.6, Fat 14.9, SaturatedFat 4.5, Cholesterol 91.9, Sodium 76.2, Carbohydrate 11.2, Fiber 2.7, Sugar 6, Protein 35.3

GREEK-STYLE ORANGE AND HONEY MARINATED PORK KABOBS



Greek-Style Orange and Honey Marinated Pork Kabobs image

You can use any favorite cut of boneless pork for this. This marinade also works wonderful with pork tenderloins. Plan ahead the pork needs to marinade a minimum of 6 hours.

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons fresh rosemary leaves (you can also use a less amount dry rosemary)
3 slices lemon peel (about 3-inches long, you can use orange peel in place of the lemon peel)
1/2 cup olive oil
7 tablespoons honey
7 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons minced fresh garlic
2 lbs boneless pork, cut into about 1-1/2-inch cubes
black pepper
24 large bay leaves (might need a couple more or less)

Steps:

  • In a large bowl mix together the rosemary and lemon peels; using a wooden spoon press down on the mixture to release the oils.
  • Add in the olive oil, honey, orange juice, lemon juice and garlic, then season with black pepper.
  • Add in the pork cubes; stir to coat with the marinade.
  • Cover and chill for a minimum of 6 hours.
  • Prepare the grill to medium heat.
  • Thread the pork onto metal skewers, sliding 1 bay leaf between every two to three cubes.
  • Sprinkle the pork with salt and pepper.
  • Transfer the marinade to a small saucepan; bring to a boil, stirring occasionally.
  • Grill the pork until cooked through, turning the skewers and brushing frequently with the marinade (about 13-15 minutes, it will depend on the size of your pork cubes).
  • Arrange the skewers on a platter and serve.

Nutrition Facts : Calories 576.1, Fat 40.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 85.5, Carbohydrate 24, Fiber 0.3, Sugar 21.8, Protein 29.1

CURRIED PORK & ORANGE KABOBS



Curried Pork & Orange Kabobs image

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
1/2 teaspoon each ground cumin, coriander and cinnamon
1-1/2 pounds pork tenderloin
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange

Steps:

  • In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Nutrition Facts : Calories 515 calories, Fat 34g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.

PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE



Pork Kebabs Marinated in Honey, Rosemary, and Orange image

Categories     Pork     Orange     Rosemary     Grill/Barbecue     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons fresh rosemary leaves
4 2-inch-long strips orange peel
1/2 cup olive oil
6 tablespoons honey
6 tablespoons orange juice
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
24 (about) bay leaves

Steps:

  • Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.
  • Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve.

ORANGE-GLAZED PORK KEBABS WITH ZUCCHINI



Orange-Glazed Pork Kebabs with Zucchini image

This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini.

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 6

1/4 cup orange marmalade
2 red chiles, one minced and one thinly sliced
Coarse salt and ground pepper
2 pounds cubed pork loin
Extra-virgin olive oil
3 medium zucchini, cut into thirds lengthwise

Steps:

  • In a small bowl, mix together marmalade, minced chile, and 1 tablespoon water. Season with salt and pepper. Thread pork loin onto eight 8-inch skewers; brush with olive oil and season with salt and pepper.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork until browned and cooked through, 10 to 12 minutes, turning occasionally. Brush with marmalade mixture, transfer to a platter, and tent with foil. Brush zucchini with oil; season with salt and pepper. Grill until crisp-tender, 4 minutes, flipping once. Transfer to a cutting board, cut into thirds crosswise, and top with thinly sliced chile. Serve kebabs with zucchini.

Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 2 g, Protein 47 g, SaturatedFat 3 g

Tips:

  • For the best flavor, use fresh oranges and thyme.
  • If you don't have wooden skewers, you can use metal skewers or even bamboo skewers that have been soaked in water for at least 30 minutes.
  • Make sure to cook the pork kebabs over medium heat so that they cook evenly without burning.
  • If you want to make the kebabs ahead of time, you can marinate them for up to 24 hours in the refrigerator. Just be sure to bring them to room temperature before cooking.
  • Serve the pork kebabs with your favorite dipping sauce, such as tzatziki sauce, chimichurri sauce, or a simple vinaigrette.

Conclusion:

Pork kebabs with orange and thyme are a delicious and easy-to-make meal that is perfect for a summer cookout or a weeknight dinner. The zesty orange and thyme marinade adds a bright and flavorful twist to the pork, and the kebabs are cooked to perfection on the grill. Serve them with your favorite dipping sauce and enjoy!

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