pork kabobs
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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.
Prep Time10 mins
Cook Time15 mins
Marinade Time45 mins
Total Time25 mins
Course: Main Course
Cuisine: Gluten Free, Paleo, Southwest
Servings: 4 People
Calories: 199kcal
Author: Scott G


For the Marinade

  • 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

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 1/3" Round Slices


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.
    pork kabobs

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.
    pork kabobs
  • Grill the kebabs for between 2-3 minutes per side. Rotate for even cooking.
    grilled pork kabobs
  • 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:
  1. Soak them before threading the meat onto them (OR)
  2. Wrap some aluminum foil around the exposed bamboo to reduce charring.
Although this recipe serves 4 people, it should make approximately 6 kabobs. 


Calories: 199kcal