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Grilled Southwestern-style pork kabobs with red bell pepper, onion, and zucchini, served on a wooden platter with lime wedges and a bottle of tequila in the background.
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Southwest Style Pork Kabobs

Fire up your grill... it's time to get cooking with these delicious pork kabobs! Or cook them any season under the broiler.
Prep Time10 minutes
Cook Time15 minutes
Marinade Time45 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Southwest
Keyword: keto kabobs, pork kabobs, pork kebabs
Servings: 6 servings
Calories: 237kcal
Author: Scott Groth

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

    The nutritional values for ingredient substitutes and additional ingredients are not part of the recipe card. 
    Enjoy these delicious kebobs and let me know what you paired with them!

    Nutrition

    Serving: 1kabob | Calories: 237kcal | Carbohydrates: 4g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 459mg | Potassium: 313mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
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