Spiced Pork and Peach Kabobs

 I love grilling season and these spiced pork and peaches on a stick is a grilled recipe that’s perfect for summer. Pork tenderloin is cut into cubes and brushed in a sauce made of chipotle chiles and citrus juices. Skewered on a skewer with whole peach slices, these kabobs are grilled to perfection and will be gobbled up in seconds.
5 from 1 vote
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Course: Appetizer
Cuisine: Mexican
Keyword: 4th of July, Argentinian bbq recipe, pork skewers
Prep Time: 5 minutes
Cook Time: 7 minutes
Soaking: 30 minutes
Total Time: 42 minutes
Servings: 4 servings
Calories: 250kcal


  • 2 canned chipotle peppers in adobo sauce plus 1 tablespoon sauce
  • 1 orange juiced
  • 1 lemon juiced
  • 1 tablespoon balsamic vinegar
  • ¼ cup ketchup
  • ½ tablespoon Lawry’s lemon pepper
  • ½ teaspoon Lawry’s garlic salt
  • 1 pound pork tenderloin cut into 1-inch pieces
  • 3 peaches sliced
  • Cilantro leaves for garnish


  • Soak bamboo skewers in water for thirty minutes.
  • Preheat grill to medium-high.
  • Place chipotles, adobo sauce, orange juice, lemon juice, balsamic vinegar, ketchup, lemon pepper, and garlic salt in a blender and puree. Separate the sauce in half in two different bowls.
  • Alternatively thread pork and peach slices onto skewers. Brush sauce onto pork and peaches.
  • Grill skewers on one side until pork releases easily from the grate, about 3 to 4 minutes. Flip skewers and continue to grill for 2 to 3 minutes more.
  • Brush or drizzle with reserved sauce.
  • Garnish with cilantro and serve.


The sauce can be blended up days ahead and kept in the fridge.


Calories: 250kcal | Carbohydrates: 27g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 813mg | Fiber: 6g | Sugar: 20g | Vitamin A: 517IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 2mg

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