Pork Kabobs are a delicious and easy way to enjoy a low-carb meal with the touch of South Western flavor. Imagine juicy pork cubes marinated perfectly and paired with colorful veggies, all grilled to bring out their natural flavors. This recipe is perfect for summer cookouts or a quick weeknight dinner. Whether you’re a seasoned griller or just getting started, these kabobs will surely be a hit.
Let’s get those grilled pork skewers ready and dig into this recipe for pork kabobs!
This recipe is: Low Carb, Gluten Free, Keto, Dairy Free and Paleo
Table of Contents
7 Reasons to love this recipe
Here are 7 reasons why you’ll love this grilled pork shish kabobs recipe:
- It’s a kabob. What’s not to love?
- The Southwest spices are really a perfect pairing.
- Easily modified with chicken, beef, or lamb!
- Low-carb deliciousness.
- Perfect for a summer BBQ or gathering.
- Stores well until ready to be cooked.
- Easy finger-food for any gathering too!
Are Pork Kabobs Low-Carb?
Yes, pork kabobs are low-carb. This recipe is also very low-carb, with each kabob having only 3 g net carbs—that’s per skewer! It aligns very well with the low-carb and keto diets if you are following that.
Pork Kabobs Ingredients List
You’ll need the following ingredients to make pork skewers:
For the Marinade
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 whole orange, squeezed
- 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
- ¼ teaspoon ground cayenne
- ⅛ teaspoon cinnamon
For the Pork Kabobs
- 1.5 pounds boneless country pork ribs, cut into 1-inch cubes (approximately)
- 1 whole Spanish onion peeled, and cut into large dice
- 1 whole red or green pepper, cut into large dice
- 1 whole zucchini, cut into 1/3-inch round slices
Ingredient Substitutions
Here are some simple substitutions you can easily use for these pork kebabs.
For the Marinade
- Oranges: Use lemon, lime, or even a quarter of a grapefruit for the shish kabob marinade.
- Red wine vinegar: Substitute with white wine vinegar or apple cider vinegar.
- Mexican oregano: Regular dried oregano or marjoram are great alternatives.
- Ground cayenne pepper: Try red pepper flakes for a similar kick, or use chili powder for less heat.
- Olive oil: Use any vegetable oil.
Additional Ingredients
Enhance your pork kabobs with these delicious additions that complement the main ingredients of the grilled pork kabobs:
- Alternate vegetables: Try cremini mushroom caps, broccoli florets, or cherry tomatoes alongside the pork cubes.
- Cheese: Marinated halloumi adds a delicious twist. Choose a cheese that can withstand grilling heat for added flavor and texture.
Note: These are optional ingredients and are not a part of the original recipe.
What Pork To Use for Kabobs?
Choosing the right pork for kabobs is crucial. If you use pork that’s too lean, like pork tenderloin, the kabobs will turn out dry and tough. On the other hand, pork that’s too fatty, like pork butt or shoulder, can make the kabobs chewy with bits of gristle.
Boneless country pork ribs are ideal for pork kabobs, offering the perfect balance of fat and lean meat. This cut has minimal gristle, ensuring the kabobs come off the grill tender, juicy, and delicious.
Cooking Tools Required
You’ll need the following cooking tools for this pork kabobs recipe:
How to Make Pork Kabobs: Complete Cooking Guide
Cooking Method
- Grilling (Also check my Grilling Guide to become a pro in grilling recipes)
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Squeeze 1 whole orange.
- Peel and dice onions.
- Dice red or green peppers.
- Cut round slices of zucchini.
Cooking Instructions
For the Marinade
- Add all the ingredients for the marinade into a flat-bottomed casserole dish large enough to fit all the cubed pork.
- Add in the pieces of meat and coat well with the marinade ingredients. 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!
Step 1: Mix the marinade ingredients in a large glass dish until well combined.
Step 2: Add the pieces of meat and coat well with the marinade ingredients. Set aside for 45 minutes to absorb the flavors.
Step 3: Thread the vegetables and meat in an alternating pattern. Continue until all the meat has been used.
Step 4: Grill the kebabs for between 2-3 minutes per side. Rotate for even cooking.
💡 My Pro Tip
I have two tips; one for the pork and the other for the skewers.
- For the pork, if you can’t find country pork ribs, avoid pork tenderloin as it’s too lean and dries out on the grill. Instead, look for pork loin with some marbling. This cut, often used for pork chops, has enough fat to keep the kabobs juicy.
- For the skewers, metal skewers are better than wooden skewers because they don’t burn and can be reused. If using bamboo or wooden skewers, soak them in water for 30 minutes before threading the meat to prevent burning. If you’re short on time, wrap the base of the bamboo skewer in foil to avoid charring.
⏲️ Time-Saving Tips
- Make the kabobs ahead of time and store them in the fridge for up to 3 days.
- Chop all the veggies and meat in advance and store them in separate covered containers in the refrigerator for up to 3 days before cooking and assembling.
- Preheat the grill while assembling the kabobs.
- Marinate the pork the night before for maximum flavor and convenience.
- Thread the veggies onto the pork skewers ahead of time and store them in the fridge.
What to Serve With Pork Kabobs?
Here are some delicious pairings to serve with your pork kabobs:
- Avocado Lime Crema: A creamy and zesty dip made with avocados, lime juice, and a hint of garlic. It’s perfect for adding exotic flavor to the juicy pork kebabs.
- Avocado Lime Dressing: This refreshing dressing combines ripe avocados, lime juice, and cilantro. Drizzle it over your kabobs for a tangy finish and amazing flavor.
- Cauliflower Steaks: Thick slices of cauliflower grilled to perfection. These “steaks” are a hearty, low-carb side that complements the smoky flavor of the kabobs.
- Cauliflower Potato Salad: A keto-friendly twist on the classic potato salad, using cauliflower instead of potatoes- a perfect flavor combination for any barbecue.
- Fresh Summer Broccoli Salad: Pork kabobs with vegetables? Bring it on! Pair this colorful salad with broccoli, red onions, and a light lemon juice vinaigrette. It’s a refreshing, low-carb side, which pairs well with grilled pork kebabs.
Storage and Reheating Tips
Storage Tips
Store the kabobs in an airtight container in the fridge for up to a week.
Freezing Tips
Leftover kabobs can be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat according to the instructions above. If freezing raw kabobs, defrost them overnight in the fridge and cook as per the original recipe instructions.
Reheating Tips
Reheat pork kabobs in the oven or a hot grill for 10-15 minutes. Avoid reheating in a pan on the stove as the veggies can overcook, and the meat takes a long time to heat through. You can also microwave them, but remove any metal skewers before doing so. Reheating in the oven might ruin the texture of the kabobs.
Recipe Conclusion
With these Pork Kabobs on the grill, you’re all set for a flavorful and fun barbecue. The combination of juicy pork, colorful veggies, and a zesty pork kabob marinade makes this recipe a winner for any occasion. Whether it’s a summer cookout or a weeknight dinner, these kabobs are easy to prepare and sure to impress.
Now, it’s time to fire up that grill and get cooking! Enjoy the vibrant flavors and the satisfaction of a delicious low-carb, keto-friendly meal. Share your kabob creations with friends and family, and don’t forget to let me know how they turned out. Happy grilling season! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
More Pork Recipes
Looking for more scrumptious carnivore diet recipes to try? Check out these:
FAQs
Boneless country pork ribs are ideal for pork kabobs, better than pork tenderloin kabobs or pork shoulder skewers. They have the right balance of fat and lean meat, making them tender and juicy.
Pork skewers typically consist of marinated pork chunks and vegetables. Common veggies include onions, peppers, and zucchini, all threaded onto skewers.
No, pork shoulder is too fatty and can result in chewy kabobs with bits of gristle. It’s better suited for slow-cooking methods like braising.
Cut the pieces of pork into 1-inch cubes to ensure even cooking. Make sure the pieces are uniform in size for the best results on the grill.
Southwest Style Pork Kabobs
Ingredients
For the Marinade
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 whole orange squeezed
- 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
- ¼ teaspoon ground cayenne
- ⅛ teaspoon cinnamon
For the Pork Kabobs
- 1.5 pounds boneless country pork ribs cut into 1-inch cubes (approximately)
- 1 whole Spanish onion peeled and cut into large dice
- 1 whole red or green pepper cut into large dice
- 1 whole zucchini cut into 1/3-inch round slices
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Squeeze 1 whole orange.
- Peel and dice onions.
- Dice red or green peppers.
- Cut round slices of zucchini.
Cooking Instructions
For the Marinade
- Add all the ingredients for the marinade into a flat-bottomed casserole dish large enough to fit all the cubed pork.
- Add in the pieces of meat and coat well with the marinade ingredients. 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 145℉.
- Remove from the grill and let rest for 3-5 minutes before enjoying!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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