The Flavors of Mexico City: Live Fire Al Pastor-inspired Kabobs

Experience a taste of Mexico City with these sweet and smoky Al Pastor-Inspired Kabobs

Overview

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Al pastor has to be among my all-time favorite Central American live fire dishes! And, I’m here to officially share my long-time top-secret recipe for live fire al pastor-inspired kabobs! These sweet, smoky, and spicy skewers will transport your taste buds straight to Puebla and Mexico City. The best part? You can now make them from the comfort of your own backyard!

First things first, let’s talk about why this al pastor kabob from LFR Collaborator, Chef Cory Walby of Saturday Night Test Kitchen, is so darn special. This classic Mexican dish is made by combining marinated and seasoned pork with juicy chunks of pineapple. Traditionally, it’s cooked on a rotating skewer or vertical rotisserie until the flavors meld together in a mouth-watering fusion of savory and sweet.

Now, for the kabobs. This is a simplified version of the traditional dish that’s perfect for a midweek family meal, but with a little added flair. We’re using both sirloin steaks and pork belly, because why settle for just one cut of pork? The sirloin is an economical option that cooks quickly and takes well to the marinade. Pork belly is the ultimate flavor bomb – though it takes a bit longer to cook. Trust me, it’s worth the wait.

HOW THE HECK TO PREPARE LIVE FIRE AL PASTOR-INSPIRED KABOBS:

To make these kabobs, start by marinating your pork in a blend of traditional Mexican spices and let it sit in the fridge for at least an hour (if you can wait that long). Then, skewer the pork with fresh pineapple chunks and grill over an open flame until the meat is juicy and charred to perfection. If you’re feeling fancy, throw on some sliced onions and bell peppers to round out the flavors.

Serve these bad boys up with a side of fresh guac and tortillas, and you’ll have a fiesta on your hands in no time. So the next time you’re in the mood for something spicy, smoky, and downright delicious, grab some skewers and let the live fire do the work. You won’t regret it.

Live Fire Al Pastor-Inspired Kabobs - An open fire twist on the Central American recipe classic, made directly in your backyard!

HISTORY OF AL PASTOR:

The history of al pastor tacos is as rich as the flavor of this beloved dish. Legend has it that Lebanese immigrants brought their traditional shawarma recipe to Mexico.  Locals then evolved it into the iconic al pastor meat, marinated in spices and cooked on a vertical spit. The meat is thinly sliced onto a tortilla and topped with cilantro, onions, and pineapple – a true fiesta for the taste buds. Whether you’re on a mountain top or in the city, al pastor tacos are the perfect fuel for any adventure. So grab a taco and let the flavors transport you to a world of deliciousness!

KEY INGREDIENTS USED IN THIS RECIPE:

Guajillo Peppers – These dried peppers pack a smoky heat and add depth to the marinade, making it the perfect flavor bomb.

Ancho Pepper – This pepper brings a sweet, earthy flavor to the marinade, rounding out the spice with a hint of fruity notes.

Chipotle Peppers in Adobo – These little guys add a punch of smoky heat and lend a rich, tangy flavor to the marinade.

Garlic Cloves – Garlic adds a savory kick to the marinade, balancing out the sweetness of the pineapple juice.

White Onion – This pungent veggie adds a pop of flavor and a touch of sweetness to the marinade.

Orange Juice – This sweet citrus juice brings a bright and fruity note to the marinade, creating a perfect balance of sweet and heat.

Pineapple Juice – This tropical juice tenderizes the meat and gives it that signature al pastor sweetness.

Dried Oregano – This herb is a staple in Mexican cuisine and adds a fragrant and slightly bitter note to the marinade.

Fresh Thyme – This herb brings a slightly floral and earthy flavor to the marinade, lending an added layer of complexity.

Smoked Paprika – This spice brings a smoky flavor to the marinade, creating an added layer of depth.

Whole Cloves – These little guys pack a ton of flavor and add a spicy-sweet note to the marinade, rounding out the flavor profile.

Live Fire Al Pastor-Inspired Kabobs - An open fire twist on the Central American recipe classic, made directly in your backyard!

WHAT SIDE DISHES COULD BE SERVED ALONGSIDE AL PASTOR-INSPIRED KABOBS

  1. Grilled Pineapple Salsa – This sweet and tangy salsa is the perfect accompaniment to your smoky and spicy kabobs.
  2. Mexican Street Corn – better pairing than grilled corn on the cob smothered in spicy mayo and crumbled cotija cheese?
  3. Black Bean Salad – This fresh and zesty salad is packed with flavor and is a great way to add some healthy protein to your meal.
  4. Cilantro Lime Rice – This fragrant and flavorful rice is the perfect side dish to soak up all the delicious juices from your kabobs.
  5. Roasted Sweet Potato Wedges – These smoky and sweet wedges are the perfect complement to the spicy heat of your kabobs.

TOP 5 MOST FREQUENTLY ASKED QUESTIONS ABOUT AL PASTOR-INSPIRED KABOBS?

  1. What is an al pastor kabob? Mexican-inspired twist on classic Middle Eastern kabobs, featuring juicy marinated pork cooked over an open flame. The meat is typically seasoned with a blend of dried chiles, spices, and citrus, and served on skewers with fresh pineapple, onion, and cilantro. It’s a delicious and unique way to enjoy kabobs, and perfect for outdoor cooking over a live fire.
  2. What makes al pastor kabobs unique? Al pastor kabobs are a unique fusion of two culinary traditions. Mexican and Middle Eastern influences result in a flavorful combination of spices and textures. The blend of dried chiles and citrus in the marinade give the pork a smoky, tangy flavor, while the juicy chunks of fresh pineapple add a burst of sweetness to every bite. It’s a fresh and vibrant twist on classic kabobs, and always a crowd-pleaser.
  3. How do I make al pastor kabobs at home? READ THIS BLOG POST!!
  4. Can al pastor kabobs be made with other meats? Pork is traditional, but it’s possible to substitute with chicken, beef, or even tofu. However, be sure to adjust the cooking time accordingly based on the protein used.
  5. What are some tips for cooking perfect al pastor kabobs? Use high-quality, fresh ingredients and marinate the pork for at least 2-3 hours before grilling. When skewering the pork and pineapple, be sure to leave enough space between each piece to allow for even cooking. Grill the kabobs over a hot fire, turning occasionally, until the meat is cooked through and slightly charred. And don’t forget to serve with plenty of fresh cilantro, lime, and salsa for a truly authentic and delicious experience.

Live Fire Al Pastor-Inspired Kabobs - An open fire twist on the Central American recipe classic, made directly in your backyard!

WHAT ARE THE BEST BEVERAGE PAIRINGS FOR LIVE FIRE AL PASTOR-INSPIRED KABOBS

Craft Beer:

  1. Pilsner Urquell – Light and crisp, its subtle bitterness perfectly complements the smoky flavor of the kabobs.
  2. Stone Delicious IPA – The citrusy and spicy hop notes perfectly balance the sweetness of the pineapple in the marinade.
  3. Allagash White – The Belgian-style wheat beer’s notes of coriander and orange peel cut through the richness of the pork.
  4. Corona or Modelo Especial – Ad a lime. No further explanation needed.

Cocktail:

  1. Mezcal Margarita – The smokiness of the mezcal echoes the kabobs while the lime juice adds a refreshing tang.
  2. Pineapple Jalapeno Martini – The sweet and spicy flavors of the cocktail perfectly complement those of the marinade.
  3. Spicy Paloma – The grapefruit soda and lime juice cut through the richness of the pork while the spicy jalapeno adds a delicious kick.

Wine:

  1. Gewurztraminer – The floral and spicy notes of the wine perfectly balance the sweetness of the pineapple in the marinade.
  2. Pinot Noir – The light and fruity red wine complements the smoky and spicy flavors of the kabobs.
  3. Rosé – The refreshing and crisp wine cuts through the richness of the pork.

Remember, there are no hard and fast rules when it comes to pairing food and drinks. The most important thing is to trust your palate and have fun experimenting with different combinations. Cheers to good food and good company!

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Live Fire Al Pastor-Inspired Kabobs - An open fire twist on the Central American recipe classic, made directly in your backyard!

Live Fire Al Pastor-inspired Kabobs

Live Fire Al Pastor-inspired Kabobs

Experience the bold flavors of Mexico with these spicy and savory Live Fire Al Pastor-inspired kabobs, featuring juicy pork, grilled pineapple, and a bold blend of three peppers.
Keyword: al pastor, kabobs, mexican, mexican food, sweet and spicy
Servings: 6 people
Author: Cory Walby, Saturday Night Test Kitchen

Ingredients

  • 1 2-3lb pork belly, skin removed, cut into 1" cubes
  • ½ pineapple, dicked into 1" chunks

Marinade

  • 4 guajillo peppers, seeded and diced
  • 1 ancho pepper, seeded and diced
  • 3-4 chipotle peppers in adobo
  • ½ cup water
  • 4 cloves garlic, roughly chopped
  • 1 small onion, roughly chopped
  • ½ cup pineapple juice
  • 1 tbsp freshly ground black pepper
  • 2 Tbsp smoked paprika
  • 3-6 whole cloves, ground
  • ¼ cup brown sugar
  • 2 Tbsp apple cider vinegar

Condiments

  • Tortillas, corn or flour
  • Grilled Pineapple
  • Cotija Cheese or Queso Fresco, crumbled
  • White Onion, diced
  • Cilantro, roughly chopped
  • Limes
  • Rice and beans, prepared

Instructions

  • First up, we need to prep our peppers. Add water to a small pot and bring it to a boil. Toss in three different types of peppers and let them steep for 15 minutes until they're soft and pliable. Remove the peppers from the water, remove the stems, and discard the water and stems. If you're using Chipotle in Adobo, you can skip this step and move on to the next level of flavor.
  • Grab your blender and add all the ingredients, except for the pork. Give it a good whirr until it becomes a thick paste. Take your pork and let it take a swim in this marinade. Don't forget to get your hands dirty and make sure every piece is covered in flavor. Cover the bowl and let it marinate for at least 4 hours, or even overnight if you can wait that long. Trust me, it'll be worth it!
  • Once you're ready to grill, get one half of the grill running at high heat. While the grill heats up, start threading your skewers. Layer a piece of pineapple at the bottom, followed by a pork piece and then more pineapple. Repeat until your skewer is packed (pro tip: aim for one pork steak or 4-5 pieces of the belly per skewer). Make sure to remove any overly excessive marinade, but leave some on for that extra flavor boost.
  • Now that your kabobs are ready to go, place them on the grill and resist the urge to flip them too often. Let them char and cook for about 5 minutes before flipping them over. Repeat the cooking process and keep an eye on the temperature. Once the internal temperature of the pork reaches 155°F for shoulder pieces, or 160-170°F for belly pieces, it's time to remove them from the grill.
  • After taking the skewers off the grill, remove the pineapple and Al Pastor from the skewers and chop them up roughly. Serve them hot, either Taco Style or Plated Style with Rice and Beans. Don't forget to top them with the gorgeous grilled pineapple and give it a squeeze of lime to finish off the flavors.
    Now, get ready for a flavor explosion that will transport you to the streets of Mexico without leaving your backyard!
Tried this recipe?Let us know how it was!
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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This Post Has 17 Comments

  1. Tyler

    This recipe is absolutely incredible!

    (5/5)
    1. David Olson

      Tyler! We just did this recipe again over the weekend – the kids totally smashed every last morsel. Cory absolutely slayed this cook. He’s launching a new content here weekly – Super pumped for you to see what’s next!!

  2. Brad R

    Absolutely fantastic!! The flavors here are out of bounds good!

    1. David Olson

      Brad, thanks for dropping a line, man! Cory totally knocked this out of the park. I can’t wait for you to see what he’s firing up next. Cheers, brother. -David

    2. GrillinGido

      Wow! Absolutely gorgeous and packed with flavor!

      1. David Olson

        My man, tell me this doesn’t look crazy good??! And, the best part is this a weeknight meal. Plan ahead, get the ingredients prepped and you’re ready to rock in the same amount of time it takes to grill a chicken breast or pile of steaks.

  3. Ryan Bramich

    Saving this recipe. Love Al pastor but need to try this method as results look phenomenal’

    1. David Olson

      Ryan, I totally love this play by Cory – Traditional al pastor can be an all day, or possibly all-weekend cook! But, to take these flavors and knock it out in a kabob setup is so darn money. These bad boys are going in the rotation for sure!! Cheers, brother.

  4. Seth

    this looks killer good!!!!

    (5/5)
    1. David Olson

      Hey, cheers mate!! So many more to come. We are quite literally re-authoring nearly 450 recipes that will go live here on the site over the months ahead. It’s like chewing an elephant, but making it happen!!

  5. Isaiah gamboa

    can’t wait to try this out

    (5/5)
    1. David Olson

      Isaiah, this wasn’t only crazy good, but was fun to do over the fire and always great to mix things up!!

  6. Eto

    looks delicious!!!!!

    (5/5)
  7. Brenda

    This recipe looks amazing and it’s adaptable to your spice level. I can’t wait to try this with my family and friends!

    (5/5)
  8. John

    Looks 🔥🔥 always! Can’t wait to try it 🤘🏽

    (5/5)
  9. Chad Vautour

    5 stars
    Made this over the weekend and it was so damn good I’m already planning on doing it again!! Most definitely added to the top of my list of cooks on rotation.

  10. David Olson

    5 stars
    So dang money! These bad boys are going in the starting rotation for sure. I was lucky to get a bite, kids left nothing but scraps! 🤘🤘🤘🤘

    (5/5)

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