Add a little kick to your grill! These Southwestern Pork Kabobs are full of flavor, easy enough for a weeknight meal but special enough to serve at a party!
Grilling season is upon us and I couldn’t be more excited. I know technically you can grill all winter, but in my neck of the woods, stomping through a couple feet of snow just isn’t what I call fun.
After grilling the Barbecue Bacon Pork Chops and Grilled Stuffed Pork Chops last season, I couldn’t wait to try another recipe with pork. Those two recipes were incredible. Really, barbecue sauce, bacon and beer? It doesn’t get much better than that.
Well, I think it might have gotten a bit better with these Southwestern Pork Kabobs. They have just enough heat to give them a ton of flavor, but aren’t really spicy. And of course, anytime you add grilled vegetables, you know the recipe is delicious.
The ingredients are very simple – pork, vegetables and taco seasoning. The original recipe, courtesy of the National Pork Board, called for boneless pork chops, we used bone in and they worked great. Doug cut the bone out and cut the pork into large chunks, then seasoned them with the taco seasoning.
The three color peppers add color as well as great flavor. Green peppers and onions added even more flavor.
We threaded the pork and vegetables onto the metal skewers. I like using metal skewers instead of wooden, they seem to cook the food better and you don’t have a chance of them catching on fire. But if you do use wooden skewers, be sure to soak them in water at least 20 minutes before using them.
Now it’s time to fire up the grill. The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three minute rest.
Doug grilled the pork kabobs about 10 minutes, turning occasionally.
For the first time ever, America’s going to see grilling season from the perspective of the hottest, most popular guy at the barbecue – The Grill – and discover that what really gets his flames going is delectable, magical pork.
Have you ever wondered what your grill was thinking? Let’s have some fun!
I asked the grill some “burning” questions and he was nice enough to answer me.
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- 4 Pork Chops - cut into 1 inch cubes
- 4 tablespoons taco seasoning
- 1/2 large onion - peeled and cut into chunks
- 1/2 each red, yellow, orange and green peppers - cleaned and cut into chunks
- Cut pork and vegetables
- Place pork in a large plastic resealable bag, add taco seasoning and shake to coat
- Thread pork and vegetables onto skewer
- Note - if using wooden skewers, they need to soak in water at least 20 minutes before using
- Grill kabobs over medium-high heat turning occasionally
- Cook for about 10 minutes
original recipe courtesy of the National Pork Board
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 388 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 132mg Sodium: 704mg Carbohydrates: 13g Fiber: 2g Sugar: 6g Protein: 41g
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