Margarita Pork Kabobs

Margarita Pork Kabobs

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Vicki Butts (lazyme)


From Southern Living Magazine, September 1998.


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15 Min
15 Min


  • 1 c
    frozen margarita mix concentrate, thawed
  • 1 tsp
    ground coriander
  • 3
    garlic cloves, minced
  • 2 tsp
    grated lime rind
  • 2 lb
    pork tenderloin, cut into 1-inch cubes
  • 3
    ears fresh corn
  • 1 Tbsp
  • 1 large
    onion, quartered
  • 1 large
    green bell pepper, cut into 1-inch chunks
  • 1 large
    red bell pepper, cut into 1-inch pieces

How to Make Margarita Pork Kabobs


  1. Combine first 4 ingredients in a shallow dish or heavy-duty zip-top bag; add pork. Cover or seal, and chill 30 minutes, turning occasionally.
  2. Cut each of the ears of corn into 4 pieces. Place corn and 1 tablespoon water in an 8-inch square microwave-safe dish. Cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave at HIGH power 4 minutes, giving dish a half turn after 2 minutes.
  3. Remove pork from marinade; discard marinade. Thread pork, corn, onion, and pepper onto skewers. Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400 degrees). Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or until done.

Printable Recipe Card

About Margarita Pork Kabobs

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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