Mustard and Maple Pork Kebabs
on Aug 13, 2025
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Tender chunks of pork are marinated in a sweet and tangy maple mustard sauce scented with rosemary, then grilled to juicy perfection. A fast and easy pork kebab recipe for cookouts, weeknights, or casual entertaining.
These maple mustard pork kebabs are what happens when you let your marinade do the heavy lifting. A simple combo of Dijon mustard, maple syrup, garlic, and a few pantry staples turns budget-friendly pork into something utterly grill-worthy. The skewers are a touch sweet, a lot savory, with just the right amount of sticky. They come together with minimal prep, which is kind of the whole summer cooking dream. Serve them hot off the grill with grilled vegetables, rice, or tucked into warm flatbreads.
The pork skewers are perfect for a weeknight dinner, especially if you’ve gotten yourself together to marinate the pork in the morning or the night before. Then you can skewer these up, and with the help of your grill or broiler, have them on the table in less than 10 minutes.
These are also very kid-friendly. Try serving these with Simple Sautéed Greens, Roasted Broccolini, or Sautéed Broccoli.
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What's In This Post?
These Mustard and Maple Pork Kebabs have a lovely hit of sweetness from the maple syrup, but the Dijon mustard and the rosemary provide earthiness.
Ingredients
- Dijon mustard – Adds a little zing.
- Pure maple syrup – Please, please, please use real maple syrup, not the stuff just called “syrup,” possibly in a bottle shaped like a 1930s sister wife. That is not true maple syrup. And so, please use real maple syrup…or actually, brown sugar would also be great.
- Rosemary – If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried.
- Garlic – Make sure the garlic is finely minced.
- Pork loin – My favorite cut for pork kebabs.
- Bell pepper – Any color.
The Skinny on Pork Kebabs
Pork loin is my preferred cut, nice and lean, and still tender as long as you don’t overcook it.
Yes! You can marinate the pork up to 24 hours in advance, and even thread the skewers a few hours ahead. Keep them chilled until they are ready to grill.
Absolutely. If grilling isn’t an option, you can broil them in the oven or use a grill pan on the stove. Just be sure to turn them for even browning.
Definitely. Chicken thighs work beautifully with the maple mustard marinade. The cooking time should be about the same, as long as the pieces are of similar size.
These kebabs are super versatile. Try the with a simple green salad, grilled vegetables, herby couscous, or warm pita with yogurt sauce.
It’s the perfect balance of sweet and tangy — enough maple syrup to bring a little caramelized magic, but not so much that it feels like dessert. Dijon mustard and garlic keep it grounded.
What to Serve with Mustard and Maple Pork Kebabs
I like to serve these very simply with plain rice and a salad, and get that all out of the way before the kebabs hit the fire. Also, think about a simple couscous salad.
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Mustard and Maple Pork Kebabs
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon finely chopped fresh rosemary
- 1 clove garlic (minced)
- 1 pound pork loin (cut into 1-inch cubes)
- 1 bell pepper (red, yellow, or orange)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- In a large bowl or plastic container, mix together the olive oil, mustard, maple syrup, rosemary, garlic, salt and pepper until well blended. Add the pork cubes and turn in the mixture to coat; refrigerate for at least 2 hours, or preferably overnight.
- Soak eight 8 to 12-inch wooden skewers in water to cover for at least 30 minutes.
- Core and seed the bell pepper, and cut it into 1-inch pieces.
- Preheat the broiler or grill. Skewer the pork cubes and bell peppers, dividing them evenly between the skewers. Discard the remaining marinade.
- Grill or broil the kebabs, for 6 to 8 minutes total, turning as they brown, until they are just cooked throughout.
