These grilled pork kebabs with peaches are positively divine! They’re quick and easy to make and you can freeze them ahead of time so they’re already marinated and ready to cook.
With only five ingredients, this is the perfect simple dinner recipe for a summer night. Not summer? Try making them in the oven instead for that taste of summer all year long.

Grilled Pork Kebabs with Peaches
Makes 6 kebabs
Ingredients:
1 pork tenderloin, cut into pieces for the kebabs
1/2 cup prepared BBQ sauce (I really like Kraft Brown Sugar BBQ sauce for this)
2 peaches, cut into chunks or wedges
1/4 cup peach jam
1 tbsp apple cider vinegar
Optional: Red onion or sweet onion is a really tasty addition to the kebabs.
Notes: Once when I was out of bbq sauce, I mixed equal parts of hoisin sauce and ketchup. Add in a bit of soy sauce and some balsamic vinegar for a really delicious and different take on BBQ sauce.
If using wooden or bamboo skewers, you want to soak them in water to help prevent burning when they go on the grill.

Instructions:
Cut up the pork tenderloin. Place in a bowl and pour in the BBQ sauce. Stir to make sure the pork is well coated.
This needs to marinate for at least an hour in the fridge or overnight. I like to put it in a Ziploc bag and freeze it. It will marinate while in the freezer and then it’s ready to go whenever you want to serve it.
Cut up the peaches. Thread the meat and peaches onto the skewers.
Combine the peach jam with the apple cider vinegar in a small bowl.
Grill, turning occasionally, for about 6-7 minutes.
Brush with the peach jam mixture and continue grilling and glazing for another 3-4 minutes until cooked thoroughly.

Grilled Pork Kebabs with Peaches
These grilled pork kebabs with peaches are positively divine! They're quick and easy to make and you can freeze them ahead of time so they're already marinated and ready to cook.
Ingredients
- 1 pork tenderloin cut into pieces for the kebabs
- 1/2 cup prepared BBQ sauce I really like Kraft Brown Sugar BBQ sauce for this
- 2 peaches cut into chunks or wedges
- 1/4 cup peach jam
- 1 tbsp apple cider vinegar
- Optional: Red onion or sweet onion is a really tasty addition to the kebabs.
Instructions
-
Cut up the pork tenderloin. Place in a bowl and pour in the BBQ sauce. Stir to make sure the pork is well coated.
-
This needs to marinate for at least an hour in the fridge or overnight. I like to put it in a Ziploc bag and freeze it. It will marinate while in the freezer and then it’s ready to go whenever you want to serve it.
-
Cut up the peaches. Thread the meat and peaches onto the skewers.
-
Combine the peach jam with the apple cider vinegar in a small bowl.
-
Grill, turning occasionally, for about 6-7 minutes.
-
Brush with the peach jam mixture and continue grilling and glazing for another 3-4 minutes until cooked thoroughly.
Recipe Notes
Once when I was out of bbq sauce, I mixed equal parts of hoisin sauce and ketchup. Add in a bit of soy sauce and some balsamic vinegar for a really delicious and different take on BBQ sauce.
If using wooden or bamboo skewers, you want to soak them in water to help prevent burning when they go on the grill.
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