Chile Mustard Pork Kabobs
Chile Mustard Pork Kabobs have an interesting marinade that adds amazing flavor to the pork, and this recipe is amazingly low in carbs!
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!
How to Make Chile Mustard Pork Kabobs:
(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, 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.
- Serve hot, and wait for compliments!
Make it a Meal:
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
- 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 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.