Grilled Pork Shish Kabobs

Scott's Meal Deal for the week of April 30, 2024 to May 6, 2024

2 lb. pork tenderloin, trimmed and cut into 1 1/2" pieces

1 Tbsp Italian seasoning

1 1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. black pepper

2 Tbsp. olive oil

1 large red onion, cut into 1" pieces and separated

In a large plastic zipper bag, combine all ingredients. Place in the refrigerator for at least 4 hours (up to 24 hours).

If using wooden skewers, soak in water for 30 minutes before assembling the kabobs.

Thread the kabobs onto skewers, alternating between meat and onion. Do not crowd on the skewers to allow for even browning. Allow skewers to sit at room temperature for 30 minutes before placing on the grill.

Cook kabobs on a preheated (medium/high heat) in a single layer until cooked thoroughly (internal temp of 145°F), turning to brown evenly.