Smoky grilled apples, tender pork chunks, and sweet red onions, with a lemony apricot glaze, make grilled pork kabobs a feast for the tastebuds. 

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

These kabobs combine apples and pork for a unique grilled entree. We’ve probably all taken a shot at grilling pork, right? And apples and pork are a natural match. I often make pork tenderloin with sauteéd apples and onions. So what makes these kabobs unique?

Two things: grilled apples and an outstanding apricot glaze. Have you tried grilling apples yet? They turn out so unexpectedly flavorful: smoky, tender, and sweet. I confess, up until these kabobs my only experience with grilled apples has been apple s’mores. My kids will try poking anything onto a stick when we’re making s’mores and apples are always a hit. Roasted apple slices on a graham cracker along with a perfectly (or sometimes not so perfectly) roasted marshmallow is a great flavor combo. And hey, mom won’t complain–apples are healthier than chocolate. 

And the glaze: this apricot glaze is so heavenly. The glaze recipe makes enough so you’ll have plenty for dipping when you serve the kabobs. I could eat it by the spoonful. Apricot preserves, lemon, Dijon mustard, and fresh rosemary, with just a touch of heat from red pepper flakes–you’ll love this sauce. It touches all the taste bases and scores a home-run.

Just in time for apple season, you’ll want to try grilled pork kabobs soon! They’re easy enough to prepare for a weeknight dinner and fancy enough to serve to company. Serve the kabobs with grilled rosemary potatoes and a kale salad with apples and golden raisins. So good!

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

About these grilled pork kabobs:

Pork kabobs are really quite simple to make. Soak eight to ten wooden skewers in water for a half hour or so before getting started. You don’t want to start a fire with the skewers. If you happen to have metal skewers, skip the soaking step. 

Stir the glaze up next (be sure to reserve half of it for dipping):

  • Apricot preserves
  • Freshly squeezed lemon juice
  • Flavorful Dijon mustard (a grainy or stone-ground mustard would work well, too)
  • Olive oil (just a tablespoon)
  • Rosemary (use fresh if you can, it’s so much better)
  • Red pepper flakes, to taste. How much heat can you take? 

Cut a large apple, or a couple of smaller ones, into approximately one-inch chunks. Remove the core but leave the peelings on.

What kind of apples should you use? I would suggest a firm apple that doesn’t turn to applesauce when cooked. You don’t want a mushy hunk of apple falling apart on the skewer. Some good choices are: Granny Smith, HoneyCrisp, Jonathan, Empire, Pink Lady, Golden Delicious, or Mutsu (Crispin). 

Use pork tenderloin for the skewers, cut into one-inch chunks. Cut a large red onion into chunks and you’re ready to thread the skewers! Pork, apple, onion, pork, apple, onion. Repeat for each skewer until everything is on the skewers. Brush with olive oil, season with salt and pepper, and you’re ready to grill. 

Grill the skewers for 10 to 12 minutes, turning once and frequently basting with the glaze. The internal temperature of the pork should be 145°F.

Serve the pork kabobs with the reserved glaze (sauce), and yes, for sure drizzle a little glaze over the kabobs on the serving platter. Garnish with a few sprigs of rosemary.

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

How to make these kabobs your own:

  • Go Hawaiian! Substitute fresh pineapple chunks for the apple pieces in this recipe. Or try grilled pineapple shrimp kabobs with homemade teriyaki sauce. Substitute pork for the shrimp if you want, keeping the kabobs on the grill until the pork is fully cooked, 10-12 minutes.
  • Greek style kabobs (without apples): If you’re thinking about delicious souvlaki, try this recipe for Greek Pork Souvlaki by The Healthy Foodie. Serve souvlaki with delicious homemade tzatziki
  • Not a good day for grilling? Broil the kabobs in your oven instead.
  • If you don’t love pork, substitute boneless skinless chicken cut into 1-inch pieces.
  • Instead of apricot preserves, try cherry, raspberry, or orange marmalade.

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

Storage and Reheating Tips

Store leftover pork kebabs, tightly wrapped, in the fridge for up to three days. Reheat gently in the microwave.

Make ahead idea:

Prepare the sauce and assemble the kabobs up to a day in advance. Wrap well, and store in refrigerator. 

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

Take it outside!

Grilling imparts such a unique flavor. Plus, it gets you outside in the sunshine. Here’s a few more recipes to try:

 

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

Overhead view of grilled pork, apple, and onion kabobs on a round wooden cutting board. A light orange sauce is also pictured in a small white bowl.

Grilled Pork Kabobs with Apples

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

 Smoky grilled apples, tender pork chunks, and sweet red onions, with a lemony apricot glaze, make grilled pork kabobs a feast for the tastebuds. 

Ingredients

  • 1/2 cup apricot preserves
  • 1/4 cup lemon juice
  • 3 tablespoons Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 1/2 pounds pork tenderloin, cut into 1-inch chunks
  • 1/2 red onion, cut into 1-inch chunks
  • 1 large apple, peel left on, cored and cut into 1-inch chunks (about 16 pieces/apple)

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes prior to using. 
  2. Heat grill to medium-high heat (400ºF).
  3. In a small bowl, combine apricot preserves, lemon juice, mustard, rosemary, red pepper flakes, and 1 tablespoon olive oil. Set aside half of the glaze to use as dipping sauce.
  4. Thread the pork, apples, and onions onto the skewers and brush with 1 tablespoon olive oil; sprinkle with salt and pepper. 
  5. Grill for 10-12 minutes, turning once and brushing with glaze frequently, until cooked through (145ºF when checked with an instant read thermometer).
  6. Serve with reserved glaze on the side.

Notes

  • Suggested apple varieties: Granny Smith, HoneyCrisp, Jonathan, Empire, Pink Lady, Golden Delicious, or Mutsu (Crispin)
  • Broil the kabobs in your oven instead of grilling.
  • Substitute boneless skinless chicken cut into 1-inch pieces, if desired.
  • Instead of apricot preserves, try cherry, raspberry, or orange marmalade.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 4 oz. pork
Amount Per Serving: Calories: 301Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 457mgCarbohydrates: 24gFiber: 2gSugar: 16gProtein: 30g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Verdict: Fully obsessed.
Husband’s take: Ben loves it when I create something new for the grill. He’s a fan!
Changes I would make: None!
Difficulty: Easy!