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Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

"An Indian spice paste with curry, cumin, coriander and cayenne marinates these succulent pork cubes; then they're grilled on skewers with sweet onions and red bell peppers."
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servings 69 cals
Original recipe yields 8 servings


  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
  2. Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
  3. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
  4. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.


  • Serving Suggestions
  • These delicious, colorful kabobs are terrific served with rice pilaf or flavorful couscous and a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.

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Read all reviews 20
  1. 23 Ratings

Most helpful positive review

Fabulous! This was so good and the blend of spices complemented each other perfectly with a nice subtle kick from the cayenne. Definitely a welcome change from so many other pork kabob recipes w...

Most helpful critical review

a little salty, don't know where the salt taste came from also used fresh pienapple with rest of ingred.

Most helpful
Most positive
Least positive

Fabulous! This was so good and the blend of spices complemented each other perfectly with a nice subtle kick from the cayenne. Definitely a welcome change from so many other pork kabob recipes w...

Used this for pork tenderloins. It's not really a paste but more a marinade. Added cardamon and nonfat yogurt to the marinade. Roasted in 400 degree oven for 25 mins. Excellent and the kids ...

Wonderful marinade, followed the recipe exactly. Don't be afraid of the quantities of the spices- looks like a lot, but they are perfect. The lemon juice did a nice job of tenderizing the meat...

A-M-A-Z-I-N-G! I say that with such enthusiasm because I actually didn't change anything about this. If anything my idea of a tsp is a little heavy but that's always the case. The pork was so wo...

Delicious and easy to make. To give it a more authentic Indian flavor, I added 1 tbsp of ground cardamom. Would definitely make again, maybe using chicken.

Made these tonight with terriaki chicken kabobs and rice pilaf (we have a large family). These were a hit with my, DH and the kids. I usually just marinate pork in italian dressing but these we...

I've used this marinade for grilled pork chops and I made wings with it. It was awesome both times!I didn't even have to marinade the wings for a long time and they were so full of flavor. This ...

Pretty good, but a little salty. I'd suggest cutting the salt in half.

Five stars for this marinade, it's out of this world! These were very tasty, and I prepared exactly as written. The pork is a little tough, hard to get it tender even with lots of marinade in ...