Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Pork and Bell Pepper Kebabs
with herby couscous and tomato salad

Active: 45 Total: 45

These flavorful kebabs are a fun way to serve juicy pork tenderloin and are equally delicious grilled or cooked on the stove. You can enjoy the colorful side salad warm, room temperature, or chilled, which makes this an easy meal to prepare in stages.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Pork and Bell Pepper Kebabs:
  • Lemon zest - 2 tsp
  • Oregano, fresh - 2 tsp , chopped
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Pork tenderloin - 1 lb , cubed
  • Bell peppers, any color - 2 , cubed
  • Onions, medium and red - 1 , cubed
  • Lemons - 1/2 , wedges
  • Skewers, metal or bamboo - 8
Herby Couscous and Tomato Salad:
  • Garlic - 1 clove , chopped
  • Lemon zest - 1 tsp
  • Oregano, fresh - 2 tsp , chopped
  • Tomatoes, large - 2 , chopped
  • Parsley - 1/2 cup , chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 1 Tbsp

Choose Cooking Method

Prep

  1. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

  2. Make marinade - Zest lemons and chop oregano (portions for kebabs). Combine lemon zest with first portion of cooking oil, soy sauce, oregano (portion for kebabs), garlic powder, and paprika. (Can be done up to 5 days ahead)

  3. Marinate pork - (If prepping right before cooking, get grill heating before continuing.) Chop pork tenderloin into chunks large enough to thread onto a skewer. Toss pork with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Bell peppers / Onions / Lemons / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Lemon zest / Oregano / Tomatoes / Parsley - Zest lemons and chop oregano (portions for salad). Prep tomatoes and parsley as directed. Store everything separately. (Can be done 1 day ahead)

  6. Assemble salad - Whisk together lemon zest (portion for salad), garlic, vinegar, and olive oil in a large serving or mixing bowl. Add couscous, tomatoes, parsley, and oregano (portion for salad) and toss to combine. Taste and season with some salt and pepper if needed. (Can be done 1 day ahead)

  7. Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.

  8. Assemble kebabs - Remove pork from marinade (discard marinade). Alternate threading pork, bell pepper, and onion pieces onto skewers. Season kebabs with some salt and pepper. (If using metal skewers, you can assemble them 1 day ahead. If using wood / bamboo skewers, wait to assemble until just before cooking.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat grill to 450F / 232C. Clean grates and brush with second portion of cooking oil.

  2. Add kebabs to heated grill and turn to sear on all sides until pork is cooked through, 5 to 7 minutes total. (Note: Remove a piece of pork and check it for doneness if unsure.)

  3. If salad was made ahead, give it a stir.

  4. Serve kebabs with salad on the side and lemon wedges to squeeze over everything. Enjoy!

Prep

  1. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

  2. Make marinade - Zest lemons and chop oregano (portions for kebabs). Combine lemon zest with first portion of cooking oil, soy sauce, oregano (portion for kebabs), garlic powder, and paprika. (Can be done up to 5 days ahead)

  3. Marinate pork - Chop pork tenderloin into chunks large enough to thread onto a skewer. Toss pork with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Bell peppers / Onions / Lemons / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Lemon zest / Oregano / Tomatoes / Parsley - Zest lemons and chop oregano (portions for salad). Prep tomatoes and parsley as directed. Store everything separately. (Can be done 1 day ahead)

  6. Assemble salad - Whisk together lemon zest (portion for salad), garlic, vinegar, and olive oil in a large serving or mixing bowl. Add couscous, tomatoes, parsley, and oregano (portion for salad) and toss to combine. Taste and season with some salt and pepper if needed. (Can be done 1 day ahead)

  7. Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.

  8. Assemble kebabs - Remove pork from marinade (discard marinade). Alternate threading pork, bell pepper, and onion pieces onto skewers. Season kebabs with some salt and pepper. (If using metal skewers, you can assemble them 1 day ahead. If using wood / bamboo skewers, wait to assemble until just before cooking.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a large skillet or grill pan over medium-high heat and brush with second portion of cooking oil.

  2. Add kebabs to heated skillet and turn to sear on all sides until pork is cooked through, 5 to 7 minutes total. (Note: Remove a piece of pork and check it for doneness if unsure.)

  3. If salad was made ahead, give it a stir.

  4. Serve kebabs with salad on the side and lemon wedges to squeeze over everything. Enjoy!


Reviews

Ratings


0 reviews