Adobo Marinated Pork Kabobs

Adobo Marinated Pork Kabobs

Pork cubes are marinated in a chipotle chile infused sauce, then threaded onto skewers and grilled in this come-and-get-it grilled recipe.

20 min.prep time 4:30total time
4 servings
2 Ratings

Ingredients

Marinade/Pork

1/2 cup red wine vinegar
1/4 cup fresh cilantro leaves
3 tablespoons fresh oregano leaves*
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles with sauce)
3 cloves garlic, halved
1 tablespoon firmly packed brown sugar
1/4 cup extra-virgin olive oil
1/4 cup Land O Lakes® Butter, melted
1 1/2 pounds boneless pork loin, cut into 1-inch cubes

Salsa

1 1/2 cups chopped Roma tomatoes
1/3 cup chopped pimiento-stuffed green Spanish olives
1 ounce (1/4 cup) Land O Lakes® Deli Provolone Cheese, cut into 1/2-inch cubes
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice

Directions

Combine vinegar, 1/4 cup cilantro, oregano, chipotle chiles, garlic and brown sugar in food processor bowl fitted with metal blade or 5-cup blender container. Process until herbs and garlic are well chopped. Pour in oil and melted butter; process until smooth. Reserve 1/3 cup marinade.

Place pork cubes in large resealable plastic food bag. Pour remaining marinade into bag; tightly seal bag. Place bag into 13x9-inch pan. Turn bag over several times to coat pork; refrigerate, turning bag occasionally, at least 4 hours.

Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove pork from marinade; discard marinade. Thread pork onto skewers.

Place kabobs onto grill. Grill, covered, turning and brushing with reserved marinade, 12-17 minutes or until meat reaches at least 145°F or desired doneness.

Combine all salsa ingredients in bowl. Serve with grilled kabobs.

 

*Substitute 1 tablespoon dried oregano leaves. 

Freeze and Grill Later:  Prepare marinade as directed. Reserve 1/3 cup in small resealable freezer food bag. Place pork cubes in large resealable freezer food bag. Pour remaining marinade into bag; tightly seal bag. Place bags into freezer; freeze up to 3 months. To thaw, place bags in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove pork cubes from marinade; discard marinade. Thread pork onto skewers. Grill as directed above. Combine all salsa ingredients in bowl. Serve with grilled kabobs.

Recipe Tip

- Smoked ripe jalapeño chiles are called chipotles and are used in this recipe canned in adobo sauce, a pickling sauce of ground chiles, spices, vinegar and olive oil.

- Serve these spicy kabobs with sliced ripe avocados and steamed black beans and rice.

Nutrition Facts (1 serving)

Calories: 300

Fat: 17g

Cholesterol: 90mg

Sodium: 380mg

Carbohydrates: 5g

Dietary Fiber: 1g

Protein: 29g

Recipe #13467©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I love this marinade - definitely agree that you need to increase the marinading time though, I do at least 8 hours, and usually over night.
It was a lot of effort and the flavors didn't move over to the meat from the marinate as well as I hoped. If I try it again I will definetly increase the marinating time, as well as decrease the size of the loin pieces.

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