Margarita Pork Kabobs

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Margarita Pork Kabobs

4 servings

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

Combine first 4 ingredients in a shallow dish or zip top bag; add pork. Cover or seal, and chill 30 minutes, turning occasionally.

Cut each ear of corn into 4 pieces. Place corn and 1 T water in an 8 inch square microwave safe dish. Cover with plastic wrap, folding back one corner to allow steam to escape. Microwave on high 4 minutes.

Remove pork from marinade, discarding marinade.

Thread pork, corn, onion and peppers onto skewers.

Coat grill rack with cooking spray; place on grill over medium high heat. Place kabobs on rack; grill, covered 5 minutes on each side or until done.

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