I love sweet and spicy pork kabobs. I make kabobs every week, but even more often because I found a shortcut to making this sweet, spicy, and delicious dish without having to mix spices, marinate, or go crazy overboard with sauces, hopes, and prayers.
This recipe shows you how simple it can be to make these kabobs, and all because we are using my sweet and spicy seasoning, Sweet Fire. Sweet Fire seasoning and rub brings a perfect balance of sweetness from two different types of pure and high-quality brown sugar with a kiss of chipotle pepper.
Before using Sweet Fire seasoning, I would need to mix honey, brown sugar, hot sour cream, olive oil, and a long list of spices to make the spicy dish that I now only season with Sweet Fire. Love it!
Pork Kabobs Ingredients
- 1.5 lbs. pork loin or boneless spare ribs, cubed evenly
- Stella’s Sweet Fire Seasoning
- 1 tablespoon of olive oil
- Bell peppers (red, yellow, green), cut into chunks
- White onion, cut into chunks
- Wooden or metal skewers
Instructions
Below are the instructions to make this delicious, yet simple, recipe.
Prep the Pork
The first thing we need to do is prep and slice the pork cubes or chunks. I also like to trim any excess fat that can ruin the look of the kabobs and burn up during cooking. Cut the cubes in whichever way you prefer, against the grain, etc. It is crucial to ensure that all are cut into uniform sizes to ensure even cooking of the meat.
Season the pork
Place the cubed pork chunks in a resealable bag or mixing bowl. Add a little bit of olive oil over the pork, ensuring each piece is well coated. Follow by adding Sweet Fire seasoning to taste, sealing the bag or covering the bowl, and refrigerating for at least 1 hour, allowing the flavors to meld.
Add enough Sweet Fire to create a nice coating of seasoning. If you want extra spicy, you can be generous with the seasoning but don’t overdo it.
Chop the green peppers and onions
While you marinate the pork in the fridge, start cutting the onion and green peppers. Slice and dice in sizes that will match the width of the pork chunks. This is all for looks, but who doesn’t like pretty-looking food?
You can also add different types of pepper. I prefer green peppers due to their earthy flavor and aroma. But you can also use red and yellow peppers.
Preheat the grill
Preheat your grill to medium-high heat. If you’re using wooden skewers, remember to soak them in water for 30 minutes to prevent burning.
Assemble the Kabobs
Thread the pork cubes and chunks, bell pepper chunks, and onions onto the skewers, alternating for a colorful and flavorful presentation. I like to start with the vegetables first and then the pork.
Grill to Perfection
Grill the kabobs for about 10–12 minutes, turning occasionally, until the pork is cooked through and has a delicious caramelized exterior.
Remember that the minimum safe internal temperature for pork is 145 degrees, so cook your pork kabobs to at least 155 degrees.
For extra sweetness and moisture, you can gently brush a small layer of sweet sauce of your choice on the kabobs.
Serve and enjoy
Remove the kabobs from the grill and let them rest for a few minutes. Serve these delectable sweet and spicy pork kabobs with your favorite sides or a refreshing dipping sauce.
Sweet and Spicy Pork Kabobs
Equipment
- Grill or Oven
Ingredients
- 1.5 lbs. pork loin or boneless spare ribs cubed evenly
- 1 tablespoon of olive oil
- Bell peppers red, yellow, green, cut into chunks
- White onion cut into chunks
- Wooden or metal skewers
- Stella's Sweet Fire Seasoning
Instructions
- Slice the pork into at least 1-inch cubes or chunks
- Season the pork using Stella's Sweet Fire seasoning. Place the cubed pork chunks in a resealable bag or mixing bowl. Add a little bit of olive oil over the pork, ensuring each piece is well coated. Follow by adding Sweet Fire seasoning to taste, sealing the bag or covering the bowl, and refrigerating for at least 1 hour, allowing the flavors to meld.
- Add a bit of olive oil, and enough Sweet Fire to create a nice coating of seasoning. If you want extra spicy, you can be generous with the seasoning but don't overdo it.
- Chop the green peppers and onions, Slice and dice in sizes that will match the width of the pork chunks
- Preheat your grill to medium-high heat. If you’re using wooden skewers, remember to soak them in water for 30 minutes to prevent burning.
- Thread the pork cubes and chunks, bell pepper chunks, and onions onto the skewers, alternating for a colorful and flavorful presentation. I like to start with the vegetables first and then the pork.
- Grill the kabobs for about 10–12 minutes, turning occasionally, until the pork is cooked through and has a delicious caramelized exterior.
- Remember that the minimum safe internal temperature for pork is 145 degrees, so cook your pork kabobs to at least 155 degrees.
- For extra sweetness and moisture, you can gently brush a small layer of sweet sauce of your choice on the kabobs.
- Serve and enjoy
Remove the kabobs from the grill and let them rest for a few minutes. Serve these delectable sweet and spicy pork kabobs with your favorite sides or a refreshing dipping sauce
You Did It
You just made one of the tastiest pork kabobs in under an hour. The twist is simple, instead of making a complicated marinate to add sweetness and heat, we used Stella’s Sweet Fire. Whether you’re hosting a party or simply craving a flavorful dish, these kabobs are sure to be a hit. Try this recipe today for a symphony of flavors that will leave everyone asking for more!
