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All RecipesPork

Recipe from Weber’s Charcoal Grilliing™ by Jamie Purviance

Pork and Mango Kabobs

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Serves 4 to 6
Prep Time
20 mins
Grilling Time
6 to 8 mins

the Ingredients

20151023095405 Cg Pork 15


  • 1 cup fresh orange juice
  • 2 tablespoons honey
  • Finely grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • ½ teaspoon peeled and finely grated fresh ginger
  • ¼ teaspoon kosher salt
  • 1 tablespoon thinly sliced fresh mint leaves


  • 1 teaspoon pure chile powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 boneless pork loin chops, each about 8 ounces, trimmed of excess fat, and cut into 1¼-inch cubes
  • 2 large mangoes, each about 12 ounces, peeled and cut into ¾-inch chunks

Special Equipment

  • 16 metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02
    In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat on the stove. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
  • 03
    In a medium bowl whisk the rub ingredients with the oil. Add the pork cubes and turn to coat evenly.
  • 04
    Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
  • 05
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 06
    Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the pork is barely pink in the center, 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.

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