Mustard and Maple Pork Kebabs / Sarah Crowder / Katie Workman /
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Mustard and Maple Pork Kebabs

With a lovely hit of sweetness from the maple syrup, and earthiness from the mustard and the rosemary.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Main Course
Cuisine: American
Servings: 4 People
Calories: 220.51kcal
Author: Katie Workman


  • 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 pepper to taste


  • 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 8 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.
  • Broil or grill for 6 to 8 minutes total, turning as they brown, until they are just cooked throughout.


Calories: 220.51kcal | Carbohydrates: 8.98g | Protein: 25.9g | Fat: 8.35g | Saturated Fat: 1.92g | Cholesterol: 71.44mg | Sodium: 100.42mg | Potassium: 509.38mg | Fiber: 0.75g | Sugar: 7.28g | Vitamin A: 931.47IU | Vitamin C: 38.23mg | Calcium: 16.57mg | Iron: 0.8mg