By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
521 cal · 30 min
Pork, Nectarine & Scallion Kebabs
Recipe GLPRbc5512ca85292f
Juicy pork loin is threaded onto skewers with sweet nectarines and tender scallions, then grilled over medium-high heat until the meat is cooked through and the fruit develops a light caramelized char. A simple drizzle of olive oil and bright seasoning let the natural flavors shine in this Mediterranean-inspired main.
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Ingredients
1½ lb Pork loin
2 bunch Scallions, white and light green parts only
2 Firm nectarines
2 tbsp Olive oil
Kosher salt
Black pepper
Directions
Cut the pork loin into 1-inch cubes. Cut the nectarines into quarters, removing the pit. Cut the scallions (white and light green parts) into 2-inch pieces.
Thread the pork, nectarine quarters, and scallion pieces alternately onto metal skewers, dividing evenly among them.
Preheat your grill to medium-high heat.
Brush the kebabs on all sides with olive oil and season generously with kosher salt and black pepper.
Place the kebabs on the hot grill. Cook, turning every 3 to 4 minutes, until the pork reaches an internal temperature of 145°F, the nectarines are tender with light char marks, and the scallions are softened, about 12 to 15 minutes total.
Comments
This is a straightforward summer dish that hits all the Charlotte-market boxes: pork and scallions are staples at every chain, and nectarines are ripe and cheap at Harris Teeter and Food Lion June through August. The ingredient list is lean, which keeps the per-serving cost low—likely under $3 per person for decent pork shoulder or tenderloin. The stated 30 minutes understates the reality if you're threading kebabs by hand; add 10 minutes for prep and skewer assembly. The recipe feeds four generously and demands no fussy technique, though it does need active attention at the grill or broiler. It's a same-night dish, not a keeper, but perfect for a weeknight when stone fruit is in season and the grill is already going.
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