Bloody Mary Pork Kabobs are delicious skewers of marinated pork soaked in a Bloody Mary mix, creating an unforgettable and savory meal idea.
These pork kabobs are great for an easy meal idea on the grill (or oven), a summer appetizer, or when you want to take a classic cocktail and make it into something to eat.
Grab the recipe below.
Bloody Mary Pork Kabobs + Spinach Chimichurri Sauce
It’s always a great time when we prepare kabobs.
And this one is no exception.
We cut boneless country pork ribs into chunks, then marinated them overnight in a zesty Bloody Mary mix.
We also added freshly grated horseradish and garlic.
Next, we threaded the marinated meat onto bamboo skewers with veggies: red onion, green bell peppers, and baby squash.
Once cooked until tender, we served them with Spinach Chimichurri Sauce.
What You Will Need
Country Pork Ribs. I used a pound and a half of boneless country-style pork ribs cut into one-and-a-half-inch cubes.
Bloody Mary Mix. I like the efficiency of using a pre-made mix (We used Toma Bloody Mary Mix). However, if you have your favorite homemade Bloody Mary mix, go for it.
Assorted Vegetables. When making kabobs, we like to mix up the veggies; for this recipe, we’re using red onion, green bell pepper, and squash.
Horseradish Root. Adding freshly grated horseradish root kicks the marinade up a notch—I also used a finger of grated horseradish root in the chimichurri sauce.
Garlic. I also grated two garlic cloves into the Bloody Mary mix to amp up those savory notes.
Bloody Mary Kabobs Made in the Oven
Serving 4-5
Ingredients:
- 1 1/2 pounds of boneless country pork ribs get cut into 1 1/2 inch to 2-inch chunks
- 1 cup of Bloody Mary mix
- 1 finger of grated horseradish root
- 2 medium to large cloves of grated garlic
- 1 large red onion
- 2 small or 1 medium baby squash or zucchini sliced
- 2 medium green bell peppers with the stems, pith, and seeds removed
- kosher or sea salt
- freshly cracked black peppercorns
- slices of green onion (for garnish)
Equipment:
Directions for the pork:
- Cut the country pork ribs into 1 1/2 to 2 inches and place them into a large mixing bowl.
- Add one cup of Bloody Mary mix, 1 tbsp of grated horseradish root, and 1-2 cloves of freshly grated garlic and season to taste with kosher salt and freshly cracked black peppercorns.
- Use a fork to move the pork around to evenly coat with the Bloody Mary mixture.
- Cover the bowl with plastic wrap and refrigerate it for twenty-four (24) to forty-eight (48) hours.
- Prep the red onion, squash (or zucchini), and green bell pepper. (Season to taste with kosher salt and freshly cracked black peppercorns)
- Remove the pork from the fridge and allow the meat to come to room temperature.
Assembling the Kabobs:
Preheat the oven to 375 degrees.
- Thread the meat and vegetables onto a wooden skewer, and alternate the pork, red onion, squash, and bell pepper until you reach the end of the skewer. Leave at least an inch on both ends of the skewer—making eating them easier.
- Brush the kabobs with oil or spray them with avocado oil, flip them over, and repeat the process.
- Place the kabobs on a baking sheet about 1 1-inch apart or a grilling pan.
- Place the cooking sheet on the center rack.
- Cook for 15 minutes, turn them over, then broil them until the tops are slightly charred.
- Remove the kabobs and let them rest for 10 minutes.
- The internal temperature of the meat should be 165 degrees. (Make sure the pork’s internal temperature is tested in the thickest part of the meat, not near the skewer, to avoid undercooking.)
- Serve with the Spinach Chimichurri sauce.
Spinach Chimichurri Recipe
Ingredients:
- 2 heaping cups of baby spinach
- 1 dried thai pepper
- 1 tsp dried Italian seasoning
- tsp grated horseradish root
- 1/2 cup fresh curly or flat-leaf parsley
- 1 /2 cup cilantro
- 4-6 fresh mint leaves
- 1 lime juiced
- 1/4 cup extra virgin olive oil
- 2-3 garlic cloves
- 2 tbsp red wine vinegar
Directions:
- Add the ingredients into a blender and pulse until thoroughly combined.
- Serve immediately or store in the fridge for up to two weeks.
Tips for Grilling:
Preheat the Grill: Preheat your grill to medium-high heat (around 400-450°F) for direct cooking. If you’re using a charcoal grill, make sure the coals are hot and spread evenly.
Use Skewers: Soak your bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning on the grill. If you’re using metal skewers, there’s no need to soak them.
Oil the Grill Grates: To prevent sticking, lightly oil the grill grates with a paper towel soaked in vegetable oil or use a non-stick spray on the grill grates right before cooking.
Prep the Kabobs: Thread the marinated pork and vegetables onto the skewers, just as you would for baking—alternate pork, onion, zucchini, and bell pepper to create even cooking. Leave a little space between each piece for air circulation and even heat distribution.
Grill Time:
Grill the Kabobs for 10-12 minutes, turning every few minutes to ensure the pork is cooked evenly on all sides.
If you’re using bone-in pork, grill for around 15-18 minutes and ensure the internal temperature of the meat reaches 165°F. You can check with a meat thermometer in the thickest part of the pork.
Indirect Heat for Char: After the pork has cooked through, move the kabobs to a cooler side of the grill and cover for a few minutes to let the veggies soften and get a little extra char, without burning them.
Brush with Oil: Optionally, you can brush the kabobs with oil or a marinade during grilling for additional flavor. This helps keep everything moist and adds a bit of crispiness to the meat.
I don’t eat pork; what other meats can I use?
That’s a great question— you can use a variety of proteins; try:
- beef
- chicken
- lamb
- salmon
- shrimp
Can I make this vegetarian?
Of course, substitute the meat with additional vegetables or plant-based options like:
- Tofu is a soybean option that can be marinated in soy or teriyaki sauce and works well as a meat alternative
- Paneer is Indian marinated cheese.
- Halloumi is salty and savory cheese that works well with kabobs as a meat substitute.
- Tempeh. Marinate tempeh with tamari or soy sauce for a savory soybean alternative to meat.
- Seitan is made from wheat gluten and is another plant-based option.
- Pineapple or mango chunks are a great sweet addition to kabobs.
How long will kabobs last in the fridge?
Uncooked kabobs made with raw meat will last up to two days.
Cooked kabobs stored in an airtight container will last three to four days.
Can I freeze kabobs?
Cooked kabobs in an airtight container will last up to three months in a zero-degree freezer.
Making kabobs is a great way to get dinner on the table with minimal effort.
Made with marinated pork and veggies, which you already have on hand, this recipe doesn’t need a lot of prep, so grab some skewers and pull this easy meal idea together in no time.
Print out the recipe below, grab all the ingredients, and try these Bloody Mary Kabobs!
Bloody Mary Kabobs Made in the Oven
Ingredients
- 1 1/2 pounds of boneless country pork ribs get cut into 1 1/2 inch to 2-inch chunks
- 1 cup of Bloody Mary mix
- 1 finger of grated horseradish root
- 2 medium to large cloves of grated garlic
- 1 large red onion
- 2 small or 1 medium baby squash or zucchini sliced
- 2 medium green bell peppers with the stems pith, and seeds removed
- kosher or sea salt
- freshly cracked black peppercorns
- slices of green onion for garnish
Instructions
- Cut the country pork ribs into 1 1/2 to 2 inches and place them into a large mixing bowl.
- Add one cup of Bloody Mary mix, 1 tbsp of grated horseradish root, and 1-2 cloves of freshly grated garlic and season to taste with kosher salt and freshly cracked black peppercorns.
- Use a fork to move the pork around to evenly coat with the Bloody Mary mixture.
- Cover the bowl with plastic wrap and refrigerate it for twenty-four (24) to forty-eight (48) hours.
- Prep the red onion, squash (or zucchini), and green bell pepper. (Season to taste with kosher salt and freshly cracked black peppercorns)
- Remove the pork from the fridge and allow the meat to come to room temperature.
- Assembling the Kabobs:
- Preheat the oven to 375 degrees.
- Thread the meat and vegetables onto a wooden skewer, and alternate the pork, red onion, squash, and bell pepper until you reach the end of the skewer. Leave at least an inch on both ends of the skewer—making eating them easier.
- Brush the kabobs with oil or spray them with avocado oil, flip them over, and repeat the process.
- Place the kabobs on a baking sheet about 1 1-inch apart or a grilling pan.
- Place the cooking sheet on the center rack.
- Cook for 15 minutes, turn them over, then broil them until the tops are slightly charred.
- Remove the kabobs and let them rest for 10 minutes.
- The internal temperature of the meat should be 165 degrees. (Make sure the pork’s internal temperature is tested in the thickest part of the meat, not near the skewer, to avoid undercooking.)
- Serve with the Spinach Chimichurri sauce.
Notes
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