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Spicy Pork Kabobs
Prep Time:
35 minutes
Cook Time:
20 minutes
8 servings

2 1/2 lb. boneless pork loin, cut into twenty-four 1 1/2-inch pieces

2 yellow squash, cut into sixteen 1 1/2-inch pieces

2 limes, cut each into 4 wedges

1 red onion, peeled and cut into 8 wedges

2 green bell pepper, cut into twenty-four 1 1/2-inch pieces

2 containers (4 oz. each) H-E-B Mojo de Ajo Splash


Combine pork loin cubes, squash, lime wedges, onion wedges, bell peppe
r and Mojo de Ajo Splash in a large zipper bag. Marinate the pork and
vegetables for 30 minutes in refrigerator or until ready to grill.
Use 8 metal or water soaked bamboo skewers for kabobs. Thread each Ca
ribbean Kabobs as follows: Yellow squash cube, pork cube, lime wedge,
bell pepper, pork cube, onion wedge, pork cube, bell pepper and squash
. Cover kabobs with plastic wrap and refrigerate until ready to grill
Prepare charcoal or gas grill for cooking (375°F). Grill Caribbea
n Kabobs 4-6 minutes per side until internal temperature of pork reach
es 160°F.

Nutritional Information

Serving size: 1, Calories: 230, Total Fat: 9g, Saturated Fat: 3g, Chol
esterol: 80mg, Sodium: 210mg, Carbohydrates: 7g, Dietary Fiber: 2g, S
ugar: 3g, Protein: 31g


Healthy Cooking from H-E-B