Let’s dive right into this simple, delightfully low carb recipe for Southwestern Style Pork Kabobs.
This pork kabob recipe is low carb, keto, gluten free, dairy free and full of flavor.
PORK KABOBS… OR KEBABS.
I’m not quite sure whether they are pork kebabs or pork kabobs. Maybe somebody could explain it to me in the comments below? What I do know is this: they are absolutely delicious with tender, juicy pork and crisp vegetables. Perfect for grilling season!
If you’re not a fan of pork or are having a hard time finding boneless country pork ribs, then give it a try with chicken or even steak. The marinade suggested in the recipe below will work perfectly with either alternative!
Looking to kick it up a notch? Add in some more cayenne powder or make it really nice and smokey with some ground chipotle peppers.
WHAT PORK FOR KABOBS?
Finding the right pork for kabobs is essential. If you use pork that is too lean, like a tenderloin, the kabobs will be dry and hard. Using pork that is to fatty, as with pork butt or shoulder, the kabobs will end up chewy with bits of gristle.
Using boneless country pork ribs for pork kabobs seems to have the right ratio of fat to lean meat. There isn’t a lot of gristle in the cut, so the kabobs come off the grill tender, juicy and delicious.
OTHER PORK RECIPES:
If you’re looking for some other recipes on I’d Rather Be a Chef that use pork, here are some great recommendations:
Nutrition information is supplied by NutriFox and are based on estimates only.