Watermelon and pork make a surprisingly delicious combination in this kabob recipe. Serve over brown rice and with a spinach salad to round out this healthy meal.



  • 6 tablespoons brown sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons diced red onion
  • 3 cloves garlic, minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon ground thyme
  • freshly ground pepper, to taste


  • 1-1½ lbs. lean pork tenderloin, cut into 1-inch cubes (approx. 38-40 pieces)
  • 32 (1-inch) cubes watermelon
  • 16-24 (½-inch) zucchini rounds
  • 16 (1-inch) pineapple chunks, fresh or canned
  • 24 (1-inch) yellow and/or orange bell peppers
  • cooking spray
  • toasted sesame seeds

Makes 8 kabobs.


  1. Combine all of the ingredients for the marinade in a mixing bowl. Pour into a zip-lock bag and add pork pieces. Seal bag, mix thoroughly, and refrigerate for at least one hour, turning bag on occasion.
  2. Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2-3 zucchini rounds, 2 pineapple chunks, and 3 peppers on each of 8 skewers, alternating the order. (If using wooden skewers, be sure to soak them in water for a half-to-one hour before assembling so they don’t burn on the grill.)
  3. Prepare the outside grill. Spray cooking surface with cooking spray, then place kabobs on grill. Grill for 12-15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Discard remaining marinade when done. Garnish kabobs with sesame seeds.
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Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...