Let's dive right into this simple, delightfully low carb recipe for Southwestern Style Pork Kabobs.
This grilled 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 too 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:
Southwest Style Pork Kabobs
Fire up your grill... it's time to get cooking with these delightful pork kabobs! Or cook them any season under the broiler.
Ingredients
For the Marinade
- 1 Whole Orange, Squeezed
- 3 tablespoon Red Wine Vinegar
- ¼ Cup Olive Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Mexican Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ⅛ teaspoon Cinnamon
- ¼ teaspoon Ground Cayenne
For the Pork Kabobs
- 1.5 LBS Boneless Country Pork Ribs, 1" Cubes (approx)
- 1 Whole Spanish Onion, Peeled and Large Dice
- 1 Whole Red or Green Pepper, Large Dice
- 1 Whole Zucchini, ⅓" Round Slices
Instructions
For the Marinade
- Add all the ingredients for the marinade into a flat bottom casserole dish large enough to fit all the cubed pork.
- Add in the pork and coat well with the marinade. Set aside for 45 minutes to absorb the flavors.
For the Pork Kabobs
- While the pork is marinating, chop the onion, bell pepper and zucchini. Set aside.
- When the meat is marinated, turn the grill on high heat.
- Using either metal or bamboo skewers, thread the vegetables and meat in an alternating pattern. Continue until all the meat has been used. If you have extra veggies, thread them onto their own skewer and grill separately.
- Grill the kebabs for between 2-3 minutes per side. Rotate for even cooking.
- The pork is cooked when the internal temperature reaches 145f.
- Remove from the grill and let rest for 3-5 minutes before enjoying!
Notes
FOR THE BEST RESULTS:
Cooking NOTE: if you are using bamboo skewers you should either:
- Soak them before threading the meat onto them (OR)
- Wrap some aluminum foil around the exposed bamboo to reduce charring.
CAUTION: If you're using metal skewers, be sure to use TONGS to handle them as I have burned my hands on the skewer more than once!
YIELD NOTE: Although this recipe serves 4 people, it should make approximately 6 kabobs. Everybody loves a little extra kabob.
SUBSTITUTION AND ALTERNATE FLAVOR IDEAS:
Customize these pork kabobs with your choice of vegetables. I've used mushrooms, summer squash, Anaheim peppers and broccoli in the past. All are delicious.
Not a fan of pork? Use chicken breasts instead. Just make sure that it is cooked to 165F internally.
If you want to kick up the heat, add in ½ teaspoon of ground chipotle peppers. So good.
These low carb kabobs also love to be drenched in chipotle hot sauce too.
HOW TO SERVE AND STORE:
When these kebobs are done on the grill, slap them onto a platter and serve them hot.
Because they have both the meat and veggies, I tend to serve these as a one-shot meal to my family.
Any leftovers should be brought to room temperature before storing in the fridge. Remove the skewer and seal in an airtight container. The leftovers should last up to a week in the fridge.
To reheat, add the leftovers to a skillet with about 2 tablespoons of water. Cover and heat until warm throughout.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 539Total Fat 45gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 119mgSodium 535mgCarbohydrates 11gNet Carbohydrates 8gFiber 3gSugar 4gProtein 25g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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