Hot Honey Pork Kabobs

Plate of Honey Pork Kabobs

With temperatures reaching high 70s this past Sunday, it was finally time to get the grill going without snow boots and a winter jacket. This made me think of kabobs. I came up with a new creation cooking with honey from Heavenly Honey Apiary

It’s quick, easy, and sure to please your taste buds. 

Serves 3 (adjust up or down for the number of people you’re serving—no hard fast rules to make this taste delicious) 

Hot Honey Pork Kabobs


3 – Wooden skewers pre-soaked in water at least 20 minutes (or metal skewers) 
3 –Pork loin boneless chops, cut into large bites size pieces (my kabobs made four bites each). 
1 – Large Red Pepper cut into 1” pieces 
1 – Large White Onion cut into 1” pieces 
9 to 12 – Grape tomatoes 

Hot Honey Sauce 

½ cup - Honey 
1 tsp - Red pepper flakes (more or less to your taste) About ¼ tsp - Sea salt 
Optional - Lime juice from ½ a lime 


Mix the sauce ingredients together, and then with a basting brush, brush all over the pork pieces. Start with the pork, slide onto the skewer, and alternate with red pepper, onion, tomato. 

Honey Kabobs before grilled

Tip: After working with the sauce, stop and wash your hands with soap and water. If you don't and you rub your eyes --  we'll don't say I didn't warn you!

Have your grill hot and at least 375° F, but not too hot because you don’t want the vegetables to burn. I grilled for about 20 minutes, turning frequently. 

In the top photo you see brussel sprouts. These were roasted on the grill at the same time. Beforehand, I cut them in half and steamed in microwave for 3 minutes. They were lightly tossed with Chipotle Olive Oil (from Saratoga Olive Oil Co) and few twist from the sea salt mill. Once on the plate, I drizzled with Mango Balsamic vinegar (also from Saratoga Olive Oil Co). 

Side dish recommendation 

Cooked Farro, tossed with red peppers and onions that have been chopped and sautéed in olive oil, and then add several splashes of soy sauce.

(You are encouraged to copy, share or repost this recipe, please give credit to my website Heavenly Honey Apiary at or this blog link--Thank you!)

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