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Adobo Marinated Pork Kabobs
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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

 *Substitute 1 tablespoon dried oregano leaves. 

How to make

  1. STEP 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. STEP 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. STEP 3

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  4. STEP 4

    Remove pork from marinade; discard marinade. Thread pork onto skewers.

  5. STEP 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. STEP 6

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

Tip #1

- 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.

Tip #2

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

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