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!
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?
- thick boneless pork chops
- yellow mustard (not Dijon)
- Soy Sauce or Gluten-Free Soy Sauce (affiliate link)
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- Olive Oil (affiliate link)
- Garlic Powder (affiliate link)
- Green Tabasco Sauce (affiliate link)
- Tony Chachere’s Creole Seasoning (affiliate link)
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
How to make this recipe:
(Scroll down for complete recipe including nutritional information.)
- 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.
- 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.
- 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.
- 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.
- Thread pork on to skewers, preferably blade-type shish kabob skewers (affiliate link) like these skewers I got in Istanbul a few years ago!
- 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.
- 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.
- Serve hot, and wait for compliments!
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.
- 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
- Trim fat from pork chops if desired and cut the meat into cubes a little more than 1 inch square.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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!
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.
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.