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.
I love meals that combine different flavors and textures, and these Marinated Pork Kabobs have everything I enjoy.
You might mistake those orange chunks for tomatoes, but they’re actually papaya! Paired with creamy avocado, it’s one of my favorite combos!
These pork kabob bowls came together easily with leftover pinto beans and rice, but fresh works great too. I always appreciate a quick meal, especially after a long day.
Table of Contents
Why I Love These Kabobs
- Ideal for outdoor BBQs and weeknight meals.
- Loaded with fresh produce and lean protein.
- These kabob bowls are a perfect way to repurpose rice and beans.
Recipe Ingredients
Kosher Salt – Brings out all the good flavors in the pork.
Brown Sugar – A touch of sweetness that caramelizes on the grill.
Cayenne Pepper – Adds a mild heat that boosts and deepens the flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
More Veggies – Add vegetables like zucchini, bell peppers, or cherry tomatoes to your skewers. Avoid combining firm vegetables (potatoes or other root vegetables) with softer ones (mushrooms, squash, etc.) due to their different cooking times.
Lime Juice Alternative – You can swap lime juice for lemon juice for a milder, less tangy flavor. Try using orange juice for a sweeter citrus profile.
How to Make Pork Kabobs
Step #1: 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.
Step #2: Meanwhile, soak your bamboo skewers in water for at least 30 minutes.
Step #3: 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.
Step #4: Add the juice from half a lime to a medium-sized bowl and add your red onion. Set aside.
Step #5: 15 minutes before your pork is done marinating, preheat your grill to medium-high heat, around 375-400 degrees Fahrenheit (190-204 degrees Celsius).
Step #6: 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.
Step #7: 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.
Step #8: 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.
Expert Tips
Flip Once for Perfect Grill Marks – Only flip the skewers once halfway through grilling to achieve those perfect char marks while maintaining even cooking.
Add a Glaze at the End – Brush your kabobs with a sweet glaze like honey or soy sauce in the final few minutes of grilling to enhance caramelization without burning.
Prevent Sticking – Before grilling your pork kabobs, spray the grill grates with olive oil. This will stop the marinated pork from sticking and help you achieve a perfect, even sear on the kabobs.
FAQs
Pork tenderloin is a top choice for its tenderness and quick cooking. Pork loin and pork shoulder are also good cuts of meat, especially for those who prefer more marbling and flavor. If you don’t have pork tenderloin, pork loin (or boneless pork chops) would be another good option, though not as tender.
Use either bamboo or metal skewers. Soak bamboo skewers for 30 minutes in water before grilling to prevent burning.
Serve them over rice or with beans, avocado, or a light salad. Grilled lemons make a great side.
Storage Information
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.
Tasty Skewers and Kebabs You’ll Crave
Pork Kabobs Recipe
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
Nutrition
Tried this last night and my husband and I both loved it. I only had time to marinate the pork for about 3 hours, but it still turned out super flavorful.
I’ve made this recipe for years but never rated it because I forgot where I found it. Today, it occurred to me that I could search my Google history — and I found it!
We don’t make the bowls, just the kabobs. We love the light flavor and how easily it pairs with various sides.
Ice cream.
Are you suggesting ice cream on a stick, or papaya on some ice cream? 😉
Looks totally delicious!! I love papaya and never had with avocado. I have to try that. Papaya is one of my favorites, you can make a smoothie of course, fruit salad with a squeeze of lime, papaya sorbet, papaya salsa. Love it!