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Curried Pork & Orange Kabobs

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/2 cup canola oil
  • 2 tablespoons dried minced onion
  • 1 garlic clove, minced
  • 1 to 2 tablespoons curry powder
  • 1/2 teaspoon each ground cumin, coriander and cinnamon
  • 1-1/2 pounds pork tenderloin
  • 1 large sweet red pepper
  • 1 large sweet yellow or orange pepper
  • 1 small onion
  • 1 large unpeeled navel orange


  • In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture.
  • Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.
Nutrition Facts
1 kabob: 515 calories, 34g fat (4g saturated fat), 95mg cholesterol, 73mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 36g protein.

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  • TheTallEntree
    Apr 4, 2014

    Really like this one! I double the sauce, use chicken breasts instead of pork and broil it all in a 9 x 13 pan instead of kabobs. It turns out fantastic every time, even with the changes.

  • laclair
    Jul 25, 2013

    This recipe is going into our favorites collection. Easy, quick, and very yummy. We didn't change or alter anything in the recipe.

  • khinchen
    Jul 7, 2013

    My family and I loved the flavor of these kabobs. The spices are a great combination and the smoky orange pieces really brightened the kabob. Save a few orange slices to squeeze the juice over the meat as you eat it. Wonderful!