Pork Kabobs Recipe

5 from 3 votes

Fire up the grill! These Pork Kabobs combine savory marinated pork with fresh veggies for a quick, delicious meal that’s sure to please the crowd.

Prep Time20

Cook Time20

Additional Time1

Total Time1 40

Course: Main Dish

Cuisine: Latin

Diet: Gluten Free, Dairy Free

Servings:

Calories: 570kcal

Author: Linda

Ingredients

Marinade

juice of 3 limes
3 tbsp grape seed oil
2 tsp. brown sugar
1 tsp. cumin
1 large clove garlic minced
Pinch cayenne pepper
Kosher salt

Kabobs

1 lb. pork tenderloin trimmed and cut into 1-inch cubes
Bamboo skewers

Bowl

2 c. cooked rice
1 1/2 c. cooked pinto or black beans or just use one can, rinsed and drained
1 small avocado diced
1 cup papaya diced
Juice from half a lime
1/4 cup cilantro chopped
1/4 cup red onion chopped
Salt and pepper to taste

Instructions

To make the marinade, combine the juice of three limes, grapeseed oil, brown sugar, cumin, minced garlic, cayenne pepper, and a dash of salt in a resealable plastic zipper bag. Add the cubed pork, toss to coat, and refrigerate for at least 1 hour, but up to 4 hours.
Meanwhile, soak your bamboo skewers in water for at least 30 minutes.
Cook your rice if you don’t have any leftovers to use: in a heavy-bottomed pan, bring to a boil 1 cup dry rice, 2 cups water, a teaspoon of oil, and a dash of salt. Continue boiling until the water has reduced to just barely skimming the surface of the rice. Turn the heat to low, and simmer, covered, for 15 minutes or until all water is absorbed.
Add the juice from half a lime to a medium-sized bowl and add your red onion. Set aside.
15 minutes before your pork is done marinating, preheat your grill to medium-high heat, around 375-400 degrees Fahrenheit (190-204 degrees Celsius).
Once marinated, thread pork cubes onto your pre-soaked skewers and place them on the grill. Cook for about 8 minutes, turning once or twice, until cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Remove from the grill and let rest for 3-5 minutes.
Meanwhile, add your papaya and avocado to the bowl containing your lime juice and red onion and toss to coat. Add salt and pepper to taste.
Set out 4 bowls and in each one, place a quarter of each of your components in the following order: rice, beans, papaya/avocado mixture, cilantro, and finally, top with pork kebabs.

Notes

To store your Grilled Pork Kabobs, place leftovers in an airtight container and refrigerate for up to 3 days. If freezing, remove the pork from the skewers, wrap them tightly in foil, and store them in a freezer-safe bag for up to 3 months.

To reheat, place the kabobs on a baking sheet and warm in the oven at 350°F (175°C) or on the grill until heated through. Avoid microwaving, as it may dry out the pork.

Nutrition