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Pepper-Lime Pork Kabobs

 Pepper-Lime Pork Kabobs
"This is my family's favorite treatment for pork," says Donna Godfrey from Cumming, Georgia. "The slices of tenderloin get a flavorful zip from a Mexican-inspired marinade. I often fix the skewers for company, because much of the prep work can be done ahead of time."
10-12 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 3/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup minced fresh parsley
  • 2 tablespoons cider vinegar
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon each salt, garlic powder and ground cumin
  • 3 pounds pork tenderloin, thinly sliced


  • In a large resealable plastic bag, combine the oil, lime juice,
  • parsley, vinegar, jalapenos and seasonings; add pork and turn to
  • coat. Seal and refrigerate for 24 hours, turning occasionally.
  • Drain and discard marinade. Loosely thread the pork slices onto metal
  • or soaked wood skewers. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • kabobs, covered, over medium heat for 14-16 minutes or until the
  • meat juices run clear, turning occasionally. Yield: 10-12
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.