Grill Up Pure Goodness with This Easy Pork Kebabs Recipe
Our sweet and tangy marinade infuses these savory skewers with flavor
There’s something about eating kebabs, no matter what time of year it is, that instantly gives me that easy, breezy sun-and-fun feeling. And let’s face it, you can grill year-round — outdoors on your grill or indoors in a grill pan — so those summery flavors are always attainable. That’s why when our test kitchen came up with this pork kebabs recipe, I just had it give it a try. And wow, was it worth it! The meaty kebabs, laced with pepper and onions, are tossed in a sweet and slightly spicy marinade that has honey, mustard and chipotle. Then, they’re grilled for just 15 minutes and topped with more of the delicious marinade before serving. The smokiness of the kebabs and the tanginess of the marinade is the perfect balance of flavors!
You can eat these pork kebabs with rice, or enjoy them with some pita bread and lettuce and tomatoes. Either way, you’ll love every bite. Watch our video and be inspired by how easy this recipe is to make, then give it a try!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 12 wooden or metal skewers
- 1½ lbs. boneless pork chops, cut into 1½" pieces
- 1 large red pepper, cut into 1¼" pieces
- 1 medium sweet onion, cut into 1¼" pieces
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅓ cup mustard
- 2 Tbs. olive oil
- 2 Tbs. cider vinegar
- 2 Tbs. honey
- 2 Tbs. light brown sugar
- 2 Tbs. ketchup
- 1 Tbs. chopped chipotle in adobo
- 1 tsp. Worcestershire sauce
- 1 clove garlic, minced
- 2 Tbs. chopped chives
- Lettuce leaves and grilled pita (optional)
Instructions
PrintPrepare grill for medium direct-heat cooking. If using wooden skewers, soak in water about 15 min. before using. In medium bowl, combine pork, red pepper, onion, salt and pepper.
In small bowl, combine mustard, oil, vinegar, honey, brown sugar, ketchup, chipotle, Worcestershire sauce and garlic; stir until well blended. Reserve ¼ cup for brushing.
Pour remaining sauce over pork and vegetables; stir until evenly coated. Dividing evenly, alternately thread pork, peppers and onion onto skewers.
Grill skewers, rotating occasionally, until pork is no longer pink in centers and vegetables are tender, 12–15 min. Transfer to plate. Brush with reserved sauce; sprinkle with chives. If desired, serve with lettuce and pita.
Nutrition
- Calories: 250
- Fat: 8 gram
- Saturated Fat: 2 gram
- Protein: 28 gram
- Carbohydrate: 16 gram
- Fiber: 2 gram
- Cholesterol: 70 mg
- Sugar: 13 gram
- Sodium: 490 mg
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