Chile Mustard Pork Kabobs
These tasty Chile Mustard Pork Kabobs have an interesting marinade that adds amazing flavor to the pork! Check out Grilling Recipes to find more recipes like this one.
Last fall I switched Kalyn’s Kitchen from the blogging platform I’d used for more than 12 years and introduced you to the new and improved Kalyn’s Kitchen! I love my updated WordPress site, but I had no idea how much editing it would need, not only to fix mistakes that didn’t transfer over correctly, but also to get recipes into the new format (with a box around the recipe and a PRINT button right in the recipe.) I’ve been working on that almost daily ever since we made the switch, and although it’s tedious work, I’m doing it month-by-month which is sending me back into the archives of the blog and I’m re-discovering favorite recipes from the past that I know people would like if they just had decent photos!
That’s how I happened to remember these very tasty Chile Mustard Pork Kabobs that I first posted in 2005! As soon as I saw the old photos back in the archives I had to make these again when I cooked with Jake and Kara so we could take new pictures. We loved these kabobs with chunks of pork marinated in a spicy combination that includes yellow mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning. It may seem like a weird combination, but it really works on the pork.
Kara took the leftovers home that day to feed to her family, and she reported they were a hit, and they were so tasty I ended up making them again for dinner a few days later. 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!
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, Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning (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 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 to tell when they’re done.
Serve hot, and wait for compliments!
More Kabobs for the Grill:
20 Low-Carb Kabobs or Skewers for the Grill ~ Kalyn’s Kitchen
Ancho Chile Lime Chicken Kabobs ~ Cooking on the Ranch
Low-Carb Marinated Beef Kabobs ~ Kalyn’s Kitchen
Rainbow Veggie Kabobs ~ Honey and Birch
World’s Easiest Kabobs with Grilled Zucchini and Sausage ~ Kalyn’s Kitchen
Soy-Ginger Chicken Kabobs ~ Comfortably Domestic
Kalyn’s Souvlaki ~ Kalyn’s Kitchen
Chile Mustard Pork Kabobs
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 (Gluten-free soy sauce if needed)
- 2 T lemon juice
- 1/4 cup olive oil
- 2 tsp. garlic powder
- 2 tsp. Green Tabasco Sauce (Use more or less to taste, depending on how spicy you want it. You can use another hot sauce of your choice but remember Green Tabasco is only slightly spicy.)
- 1 tsp. Tony Chachere’s Creole Seasoning (or use another Creole or Cajun Spice seasoning mix of your choice)
- 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 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 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.
This recipe created by Kalyn for a houseboat trip to Utah’s Flaming Gorge many years ago! We used Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning but you can use any spicy hot sauce and Cajun or Creole Seasoning you have on hand.
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 South Beach Diet.
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.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.