Kalyn's Kitchen

Chile Mustard Pork Kabobs

Chile Mustard Pork Kabobs have an interesting marinade that adds amazing flavor to the pork, and this recipe is extra low in carbs!

PIN the recipe to try it later!

Chile Mustard Pork Kabobs found on KalynsKitchen.com

For my Friday Favorites Pick this week, I’m reminding you about these tasty Chile Mustard Pork Kabobs. The recipe has chunks of pork marinated in a spicy combination of yellow mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning. It may seem like an unusual combination, but it really works on the pork. I know summer is winding down (sob!) but I’m guessing most people have at least six weeks of grilling weather left so you still have plenty of time to try this recipe. And I promise, you’ll be glad you did!

You may wonder if this will be too spicy for kids? My niece Kara fed the leftovers to her kids when we originally photographed the recipe and they liked it. You could use a bit less of the hotter ingredients if you’re not sure how much spice your kids will like, but I bet most kids will like it! Or check out 20 Low-Carb Kabobs or Skewers for the Grill if you want to see some other options.

What ingredients do you need for this recipe?

What kind of skewers are good for kabobs?

Any time you’re making kabobs or skewers I highly recommend either thicker blade-type skewers (affiliate link) or double skewers (affiliate link) to prevent the food from spinning around on the skewers. In these photos you can see my blade type skewers I bought in Turkey.

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather) the grilled pork kabobs can be cooked on a stove-top grill pan with ridges or George Foreman Grill as well. (affiliate links) Remember the George Foreman Grill cooks both sides at once, so adjust the grilling time.

More Kabobs for the Grill:

Ancho Chile Lime Chicken Kabobs ~ Cooking on the Ranch
Low-Carb Marinated Beef Kabobs ~ Kalyn’s Kitchen
Rainbow Veggie Kabobs ~ Honey and Birch
Easy Kabobs with Zucchini and Sausage ~ Kalyn’s Kitchen
Soy-Ginger Chicken Kabobs ~ Comfortably Domestic
Kalyn’s Souvlaki ~ Kalyn’s Kitchen

Chile Mustard Pork Kabobs process shots collage

How to make this recipe:

(Scroll down for complete recipe including nutritional information.)

  1. Chile Mustard Pork Kabobs are perfect to make with those thick boneless pork chops you find at Costco. Cut the meat into chunks a little more than 1 inch square.
  2. Mix together the mustard, soy sauce, lemon juice, olive oil, Garlic Powder (affiliate link), Green Tabasco Sauce (affiliate link), and Tony Chachere’s Creole Seasoning (affiliate link) or use another hot sauce and spice mix you have on hand to make the marinade.
  3. Put the pork cubes into a Ziploc bag or a plastic container with a snap-tight lid, add the marinade, and let pork marinate all day in the fridge.
  4. When it’s time to cook, drain the pork and let it come to room temperature while you preheat the grill to medium-high heat.
  5. Thread pork on to skewers, preferably blade-type shish kabob skewers (affiliate link) like these skewers I got in Istanbul a few years ago!
  6. Grill the kabobs, turning every 3-4 minutes until all sides are browned and they’re cooked through, about 12-15 minutes total cooking time.
  7. I like to use an instant-read meat thermometer (affiliate link) to tell when they’re done. Grilled pork needs to be cooked to at least 145F/65C.
  8. Serve hot, and wait for compliments!

Chile Mustard Pork Kabobs found on KalynsKitchen.com

Make it a Low-Carb Meal:

This would be delicious with something like Spicy Mexican Slaw with Lime and Cilantro, Avocado Tomato Salad, Zucchini Carpaccio, Parmesan Encrusted Zucchini, or  Loaded Cauliflower Mock Potato Salad for a low-carb meal.

Chile Mustard Pork Kabobs found on KalynsKitchen.com

Chile Mustard Pork Kabobs

Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Chile Mustard Pork Kabobs have a spicy mustard marinade that makes them amazingly flavorful!


  • 4 thick boneless pork chops, cut into cubes a little more than 1 inch square
  • 1/4 cup yellow mustard (not Dijon)
  • 1/4 cup soy sauce (see notes)
  • 2 T lemon juice
  • 1/4 cup olive oil
  • 2 tsp. garlic powder
  • 2 tsp. Green Tabasco Sauce
  • 1 tsp. Tony Chachere’s Creole Seasoning


  1. Trim fat from pork chops if desired and cut the meat into cubes a little more than 1 inch square.
  2. Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere's Creole Seasoning in a glass measuring cup or bowl with a pour spout.
  3. Put pork cubes and marinade in a Ziploc bag or plastic container with a snap-tight lid, seal, and marinate in refrigerator 6-8 hours, or let it marinate all day while you're at work.
  4. When you’re ready to cook, take the meat out of the refrigerator, drain in a colander and discard the marinade, and let the pork come to room temperature. Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high.
  5. Thread the pork cubes on to skewers. (I like to use blade-type shish kabob skewers (affiliate link) which keep the meat from spinning on the skewer.)
  6. Grill the kabobs, turning every 3-4 minutes until all sides are browned and they're cooked through, about 12-15 minutes total cooking time.
  7. I like to use an instant-read meat thermometer (affiliate link) to tell when they're done. Pork needs to be cooked to a temperature of at least 145F/65C when it's cooked on the grill.
  8. Serve hot.


Use Gluten-Free Soy Sauce (affiliate link) if needed. We used Green Tabasco Sauce (affiliate link), and Tony Chachere's Creole Seasoning (affiliate link) but you can use any spicy hot sauce and Cajun or Creole Seasoning you have on hand.

This recipe created by Kalyn for a houseboat trip to Utah's Flaming Gorge many years ago! 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 458Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 103mgSodium: 1500mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chile Mustard Pork Kabobs are a great main dish for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet.

Find More Recipes Like This One:
Check out Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2005, in the very early days of my blog! The recipe was updated with better photos in 2018 and last updated with more information in 2021.

Pinterest image of Chile Mustard Pork Kabobs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    30 Comments on “Chile Mustard Pork Kabobs”

  1. Absolutely delicious!  Definitely a five star recipe. We skewered the pork onto thick rosemary branches then grilled them on our gas grill.  Served them over Saffron Cauliflower Rice. The marinade would also work on a pork tenderloin or chops. 

  2. I ate this dish Chile Mustard Pork Kabobs at my cousin place. But I am sharing the recipe of Steamed Pork Momos which I viewed on site Living Foodz. Preparation time is fifteen minutes and cooking time is twenty minutes. It the yummiest recipe ever. Chile Mustard Pork Kabobs and steamed Pork Momos both are the spiciest dishes I ate.

  3. Kalyn, these look absolutely delicious. And perfect for my Labor Day Menu.

  4. These look incredible!! Can’t wait to make them!! I really like green Tabasco… but I wonder what the creole seasoning is like? I always look forward to your excellent recipes. You are a real true foodie and I appreciate your work for your fans!!! ❤️

    • Thanks Nicole; glad you are enjoying the recipes. Tony Chachere’s Creole Seasoning is a lot like what is called Cajun Spice Seasoning (even though Creole and Cajun food is not that much alike, it tastes very similar to me.) It’s spicy with garlic and onion and other flavors. Any spicy blend would work for this. Or if you don’t care much about spicy you could leave it out.

  5. Great recipe. It will be on my grill soon. The recipe lists “2 T cup lemon juice”.
    What is it supposed to be?

    • Oh my gosh, I am really losing it with this recipe. I even replied to the comment above and didn’t notice the word “cup”. It should say 2 tablespoons, fixed now! Thanks for your patience.

  6. Hi,

    Can you tell me how much lemon juice we are supposed to use? The recipe lists – “2 T cup lemon juice”.

    I am not sure how much that is supposed to be.

    • T = tablespoon, so two tablespoons. (Edited to add, even after you left this comment I just barely noticed the word cup! Thanks for being patient with me; obviously I’m having a bad day. But it’s fixed now!)

  7. Hi. The recipe looks so delicious! Could you tell me where to find the print button?

  8. I agree TRACIB, there’s not a recipe to be found on this page or a link to it that I could see either. I’m sure she’ll fix it soon.

    • Thanks for putting up with me, crazy day yesterday and I left out a little piece of code that inserts the actual recipe into the post!

  9. OK, I may be crazy, but I don’t see the recipe for these kabobs? Where may I find the ingredient list? Thank you!

    • NO I am the crazy one! So sorry, will fix right now! I worked on this in a rush yesterday, right before a bunch of great-nieces and nephews were coming to my house for a playdate. The recipe was there but I left out the shortcode that inserts it into the post, duh! Thanks for your patience! And for telling me!

  10. Pingback: Chile Mustard Pork Kabobs – rusticrosegiftco

  11. I made this tonight, using 2 Costco Pork Chops and cutting the marinade ingredients in half, and it was very delicious! I had to use the Foreman Grill since it's about 0 degrees outside. I served w/ the Spicy Stir Fried Snap Peas (which is a staple side dish in my house), and added some carrots to those too. Oh and some rice, since I'm not a South Beacher. Great meal for under 600 calories (assuming 5oz of pork and half cup of rice). Thanks!

  12. Devi, how fun hearing it has been such a hit with your family!

  13. I know this is an older recipe, but I keep getting requests from my family to make it for any meat we put on the grill. I add in some spices like more garlic, onion powder, red pepper flakes to make it even more spicy. This is sooooo delicious!! Thanks again!!!!

  14. These were outstanding! I was only able to marinade them about 4 1/2 hrs and the flavor was still spot on! Didn't use the tabasco once again cause I didn't have it but I promise I'll get some! Thanks!

  15. i need to start eating more pork! beef is too expensive, chicken gets boring, and fish sucks at my market

  16. kabobs, kababs, kebabs, no matter how you write it, they’re delicious!

  17. Great recipe Kalyn! I bet these would go very nicely with some fresh asian greens in oyster sauce, yum!

  18. Look totally delish here Kalyn.
    What is it about food on a stick? It just always seems so good.

  19. Excellent recipe. I tried this last night, quite spicy but very nice!