By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
390 cal · 30 min
Pork, Nectarine & Scallion Kebabs
Recipe GLPR60136749ea2ddd
Tender pork loin and fresh scallions are marinated in a simple olive oil dressing, then grilled alongside sweet nectarines on skewers for a vibrant, quick summer meal. The combination of savory pork, aromatic scallions, and juicy stone fruit creates an elegant yet effortless main course ready in just 30 minutes.
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Ingredients
1 1/2 lb. pork loin
2 bunches scallions, white and light green parts only
2 firm nectarines
2 tbsp. olive oil
Kosher salt to taste
Black pepper to taste
Directions
Preheat a grill or grill pan to medium-high heat. Slice the pork loin thinly on a diagonal against the grain. Cut the nectarines into quarters and remove the pits. Trim the scallions, keeping only the white and light green parts, and cut them into 2-inch pieces.
In a bowl, combine the sliced pork, scallion pieces, and nectarine quarters. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss gently to coat all ingredients evenly.
Thread the marinated pork, scallions, and nectarines alternately onto metal or wooden skewers (soak wooden skewers in water for 30 minutes beforehand to prevent burning).
Place the skewers on the preheated grill and cook for 2 to 3 minutes per side, until the pork reaches an internal temperature of 145°F and is cooked through. The nectarines and scallions should be lightly charred and tender.
Transfer the cooked kebabs to a serving platter and serve immediately while hot.
Comments
Pork loin, scallions, and black pepper are standard at every Charlotte grocer, but nectarines are strictly seasonal and unreliable June through August—winter shopping means either skipping this or paying premium prices at Publix or Harris Teeter produce. The actual prep time runs closer to 45 minutes once you account for cutting pork into cubes, pitting nectarines, soaking skewers, and assembling kebabs, not 30. At roughly $3–4 per serving, this is mid-range for protein-forward weeknight cooking, driven entirely by pork loin cost. This is a direct-heat grilling dish that doesn't improve reheated and demands real attention to avoid burned fruit and undercooked pork, so it's a same-night meal for someone comfortable tending a grill.
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