There’s something inherently magical about gathering around a grill on a sunny day, relishing the smoky embrace of sizzling skewers, and savoring bites that are as vibrant as they are flavorful. Pork Mince and Veggie BBQ Skewers bring that magic to the table with a recipe that pays homage to the Mediterranean ethos of fresh, wholesome ingredients, simplicity, and convivial dining.
At its heart, this recipe is a nod to traditional kebabs—a culinary staple in regions spanning from the Middle East to Southern Europe. Every culture has its twist on skewered delights, but the Mediterranean influence shines through here with earthy spices like smoked paprika and cumin, a pinch of fresh parsley, and high-quality olive oil. These ingredients don’t just provide flavor; they tell a story of time-honored cooking traditions and the love of sharing good food with loved ones.
The star of these skewers is, of course, the pork mince, chosen for its tender, juicy texture and rich flavor. Lightly seasoned and bound with a bit of finely diced red onion and garlic, the pork is rolled into bite-sized balls that nestle perfectly alongside brightly colored bell peppers and zucchini on the skewer. The inclusion of fresh vegetables not only introduces a wonderful array of textures and flavors but also imparts a cheerful, almost celebratory, color palette to the dish. Bright yellows, greens, and reds pop on the grill, reflecting the sunny, vibrant vibe of this recipe.
The preparation process itself is straightforward and versatile, making it a fantastic option for cooks of all experience levels. By forming the pork balls a little under golf-ball size, you ensure even cooking and easy threading with the vegetables. Grilling brings everything together, caramelizing the edges of the meat and vegetables and infusing each skewer with a smokiness that’s synonymous with alfresco cooking. In a way, grilling becomes part of the experience—standing by the heat, catching wafts of crisping ingredients, flipping the skewers at intervals to perfection.
Inspired by Mediterranean summers, the skewers are a reflection of ingredients at their peak. Bell peppers provide sweetness, zucchini offers a tender bite, and the lean pork adds satisfying heartiness. Best of all, the recipe is adaptable: substitute pork with ground chicken or turkey for a leaner version, or spice things up with chili flakes for a kick of heat. Pair these skewers with a tangy yogurt dip, a side of warm pita bread, or perhaps a crisp Greek salad for a complete Mediterranean feast.
In essence, Pork Mince and Veggie BBQ Skewers are as much about the moment as they are about the meal. They’re the perfect backdrop for dinner parties, cookouts, or any occasion when the pleasure of sharing good food in the open air becomes the highlight. From the smoky aroma of the grill to the first juicy and smoky bite, this recipe is bound to transport you to a warm, sunlit coast where good food and good company reign supreme.

Pork Mince and Veggie BBQ Skewers
Equipment
- 8 skewers bamboo or metal
Ingredients
500 grams ground pork (minced pork) - preferably organic
1 cup red onion - diced finely
2 cloves garlic - minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon parsley - fresh, chopped
2 tablespoons olive oil - extra virgin
1 cup zucchini - sliced into thick rounds
Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large mixing bowl, combine the pork mince, red onion, garlic, smoked paprika, ground cumin, and fresh parsley. Mix with your hands until well combined.
- Form the pork mixture into small balls, slightly smaller than a golf ball, and set aside.
- Thread the pork balls, bell peppers, and zucchini onto the skewers, alternating between them to create a colorful pattern.
- Preheat your grill to medium-high heat, around 200°C (390°F).
- Brush each skewer with extra virgin olive oil, ensuring the vegetables and pork balls are coated.
- Grill the skewers for about 15-20 minutes, turning occasionally. Look for the pork to be juicy and cooked through, with a slightly charred exterior and the vegetables tender yet firm.