Bloody Mary Pork Kabobs

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, 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

Ingredients:

• 1 1/2 pounds boneless country pork ribs get 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 stem, pith, and seeds removed
• kosher or sea salt
• freshly cracked black peppercorns
• slices of green onion (for garnish)

Equipment:

Bamboo Skewers 

Toma Bloody Mary Mix

Directions for the pork:

1. Cut the country pork ribs into 1 1/2 to 2 inches and place them into a large mixing bowl.
2. Add one cup of bloody mary mix, 1 tbsp of grated horseradish root, and 1-2 cloves of freshly grated garlic.
3. Use a fork to move the pork around to evenly coat.
4. Cover the bowl with plastic wrap and place it in the fridge for twenty -four (24) to forty-eight (48) hours.
5. Prep the red onion, squash (or zucchini), and green bell pepper. 
6. Remove the pork from the fridge and allow the meat to come to room temperature.

Assembling the Kabobs:

Preheat the oven to 375 degrees.

1. 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. 
2. Brush the kabobs with oil or spray them with avocado oil, flip them over, and repeat the process.
3. Place the kabobs on a baking sheet about a 1-inch apart or grilling pan. 
4. Place the cooking sheet on the center rack.
5. Cook for 15 minutes, turn them over, then broil them until the tops are slightly charred. 
6. Remove the kabobs and let them rest for 10 minutes.
7. The internal temperature of the meat should be 165 degrees.
8. 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:

1. Add the ingredients into a blender and pulse until thoroughly combined. 
2. Serve immediately or store in the fridge for up to two weeks. 

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!