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:
Fire up your grill... it's time to get cooking with these delightful pork kabobs! Or cook them any season under the broiler.
- 1 Whole Orange Squeezed
- 3 TBSP Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 1 TBSP Chili Powder
- 1 TBSP Mexican Oregano
- 1 TSP Ground Cumin
- 1 TSP Salt
- 1/2 TSP Black Pepper
- 1/8 TSP Cinnamon
- 1/4 TSP Ground Cayenne
- 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 1/3" Round Slices
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.
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!
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.
If you want to kick up the heat, add in 1/2 TSP of ground chipotle peppers. So good.
This recipe also loves to be drenched in chipotle hot sauce too.
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.
Although this recipe serves 4 people, it should make approximately 6 kabobs.
Nutrition information is supplied by NutriFox and are based on estimates only.