Adobo Marinated Pork Kabobs

Marinated Pork Kabob Recipes
2 Reviews
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
Total Time
4 servings



1/2 cup
red wine vinegar
1/4 cup
fresh cilantro leaves
3 tablespoons
fresh oregano leaves*
2 tablespoons (about 3 chiles with sauce)
canned chipotle chiles in adobo sauce
3 cloves
garlic, halved
1 tablespoon
firmly packed brown sugar
1/4 cup
olive oil
1/4 cup
Land O Lakes® Butter, melted


1 1/2 pounds
boneless pork loin, cut into 1-inch cubes


3 (1 1/2 cups)
Roma tomatoes , chopped
1/3 cup
pimiento-stuffed green Spanish olives , chopped
1 ounce (1/4 cup)
provolone cheese, cut into 1/2-inch cubes
1 tablespoon
chopped fresh cilantro
1 tablespoon
lime juice


  1. 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.
  2. 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.
  3. Heat gas grill on medium-high or charcoal grill until coals are ash white.
  4. Remove pork from marinade; discard marinade. Thread pork onto skewers.
  5. 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.
  6. Combine all salsa ingredients in bowl. Serve with grilled kabobs.

Recipe Tips

- 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)

Dietary Fiber

Recipe Comments and 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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