Grilled Barbecued Pork With Vegetable Kabobs

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“I have not tried this recipe. I got this recipe from Everyday Health.”

Ingredients Nutrition

  • 24 ounces pork loin chops (Six four-ounce boneless lean loin chops)
  • 12 cup maple syrup
  • 14 cup red wine vinegar
  • 3 tablespoons barbecue sauce
  • 3 tablespoons onions, finely chopped
  • 2 teaspoons garlic, minced (about 4 cloves)
  • 3 ears corn on the cob (halved to make 6 half ears. Or if available, 6 half-ears)
  • 2 whole bell peppers, red, bell, seeded and cut into 2-inch pieces
  • 1 large white onion, cut into 6 wedges


  1. Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag.
  2. Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork.
  3. Marinate in refrigerator 8 hours, turning occasionally.
  4. Remove pork from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat.
  5. Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers.
  6. Thread onion separately onto 1 (10-inch) skewer.
  7. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
  8. Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade.
  9. Remove pork and vegetable kabobs from grill.
  10. Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.

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