Southwestern Pork Kabobs
Fire up the grill and savor the bold, smoky flavors of these Southwestern Pork Kabobs, a must-try recipe for barbecue enthusiasts! Tender cubes of marinated pork tenderloin are paired with a vibrant mix of fresh bell peppers, red onion, and zucchini, all seasoned with a zesty blend of lime juice, chili powder, cumin, and smoked paprika. Easy to assemble and quick to cook, these kabobs are perfect for weeknight dinners or summer cookouts, ready in just 35 minutes (plus marinating time). Serve them hot off the grill with sides like fluffy rice or grilled corn for a meal that's as colorful as it is flavorful. Whether you're hosting a backyard gathering or simply craving a taste of the Southwest, these pork kabobs are sure to impress! Keywords: Southwestern Pork Kabobs, grilled pork skewers, easy BBQ recipe, marinated pork kabobs, summer grilling.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 zucchini
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the pork tenderloin into 1-inch cubes and place them in a large mixing bowl.
In a small bowl, whisk together olive oil, lime juice, garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
Pour the marinade over the pork cubes and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for best flavor.
While the pork is marinating, prepare the vegetables. Cut the bell peppers, red onion, and zucchini into 1-inch pieces.
Preheat your grill to medium heat (approximately 375-400°F).
Assemble the kabobs by threading the marinated pork and vegetables onto the skewers, alternating between meat and vegetables for an even distribution.
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning occasionally, until the pork is cooked through and the vegetables are slightly charred. The internal temperature of the pork should reach 145°F when tested with a meat thermometer.
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Serve the Southwestern Pork Kabobs hot, accompanied by your favorite side dishes like rice, grilled corn, or a fresh salad.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.2 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3549 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
