Photo of Lemon-Basil Pork and Vegetable Kebabs by WW

Lemon-Basil Pork and Vegetable Kebabs

5 - 6
PersonalPoints™ per serving
Total Time
32 min
20 min
12 min
Colorful garden veggies and cubes of lean pork make for terrific kebabs. As an alternative, you can make this dish by using trimmed center-cut pork chops and grilling them whole and placing the vegetables in a grill basket to cook.


Cooking spray

1 spray(s)


1 item(s), grated zest and lemon juice

Canola oil

4 tsp(s)

Garlic clove(s)

3 clove(s), large, minced

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked lean boneless pork chop(s)

1 pound(s)

Uncooked zucchini

1 medium, halved lengthwise and cut into 1.25-cm (½-in) slices

Yellow summer squash

1 medium, halved lengthwise and cut into 1.25-cm (½-in) slices

Fresh cherry tomato(es)

2 cup(s)

Uncooked red onion(s)

1 medium, cut into 8 wedges

Fresh basil

¼ cup(s), small leaves


1 item(s), cut into wedges


  1. Spray grill rack with nonstick spray; preheat grill to medium high or prepare medium-hot fire.
  2. Stir together lemon zest and juice, oil, garlic, salt, and pepper in large bowl; add pork, zucchini, yellow squash, tomatoes, and onion; toss to coat. Thread onto 16 (6-inch) skewers. (If using wooden skewers, soak in water 30 minutes before threading on chicken and vegetables to prevent charring.)
  3. Place skewers on grill rack and grill, turning frequently, until browned and cooked through, 10–12 minutes. Transfer to serving platter and sprinkle with basil. Serve with lemon wedges.
  4. Serving size: 4 kebabs


Serving idea: Accompany these colorful kebabs with a half-cup side of cooked couscous per serving.