Meal Kit

Pork Kebabs Al Pastor

With Side Salad with Lime-Pineapple Dressing

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Lime
  • 1 Red Onion
  • 1 Romaine Heart
  • 3 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • 1 Green Bell Pepper
  • 4 oz. Frozen Pineapple
  • 14 oz. Pork Tenderloin
  • 1½ Tbsp. Home Chef Al Pastor Seasoning Blend
  • 6 Wooden Skewers

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Turn broiler on high. Move broiler rack to top position. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve lime and juice. Peel and halve red onion. Cut halves into 1” dice. Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Halve grape tomatoes. Stem, seed, and cut green bell pepper into 1" dice. Rinse pineapple under warm water if still frozen. Mince 1 pineapple chunk. Rinse pork tenderloin and pat dry. On a separate cutting board, cut into 1 ¼” cubes.

  2. 2

    Marinate the Pork

    Combine seasoning blend, 2 tsp. lime juice, half garlic, 1 tsp. salt and ½ tsp. pepper in a medium mixing bowl. Mix together thoroughly, then add cubed pork and completely coat. Allow pork to marinate at least 5 minutes.

  3. 3

    Make the Dressing

    In a large mixing bowl, whisk together 1 Tbsp. lime juice, minced pineapple, remaining garlic, 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  4. 4

    Assemble the Skewers

    Place 4 to 5 pieces of marinated pork on four skewers. On remaining two skewers, place vegetables: pineapple first, then bell pepper, then red onion. Repeat that process twice per skewer. When assembled, the total amount of skewers should be four pork and two vegetable. Season each vegetable skewer with ¼ tsp. salt and a pinch of pepper.

  5. 5

    Broil the Skewers

    Place pork skewers on prepared baking sheet, and fold foil over exposed ends. Place in broiler and broil 6-8 minutes, depending on the strength of your broiler. Remove from oven and flip skewers. Broil another 6-8 minutes until vegetables are tender and pork reaches minimum internal temperature of 145 degrees.

  6. 6

    Plate the Dish

    Toss romaine and grape tomatoes in bowl containing dressing. Divide salad between 2 plates, then add 3 skewers to each plate, 2 meat and 1 vegetable a plate.

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