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Pepper-Lime Pork Kabobs

Total Time

Prep: 10 min. + marinating Grill: 10 min.

Makes

10-12 servings

"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."

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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