There’s something special about the aroma of sizzling, marinated meat hitting a hot grill, the smoky scent mingling with spices and caramelized pineapple. Al Pastor Kabobs bring together the bold flavors of traditional Mexican al pastor with the fun and convenience of skewers, making them perfect for backyard cookouts, family gatherings, or even a weeknight dinner that feels a little more special.

Al pastor has deep roots in Mexican cuisine, originally inspired by Lebanese immigrants who brought the art of spit-roasted meat to Mexico in the early 20th century. Traditionally, al pastor is cooked on a vertical spit (like shawarma or gyro meat), but this recipe simplifies things by using skewers while keeping all the signature flavors—smoky, slightly sweet, and packed with spices.

These kabobs feature tender, marinated lamb paired with juicy pineapple, bell peppers, and onions, all grilled to perfection. The combination of smoky, savory meat with the caramelized sweetness of pineapple is what makes al pastor truly irresistible.

Why You’ll Love This Recipe

• Bold and Authentic Flavor – A homemade marinade with traditional al pastor spices ensures deep, rich taste in every bite.
• Easy to Make at Home – No need for a vertical spit—these kabobs bring the flavors of street-style tacos to your backyard grill or stovetop.
• Perfect for Grilling Season – Whether it’s a summer barbecue or a quick weekday dinner, these kabobs are fun and easy to cook.
• Great for Meal Prep – The marinade does most of the work! Prep the ingredients ahead of time for a stress-free meal.
• Customizable – Swap out the veggies or adjust the spice level to suit your taste.

Ingredients You’ll Need

• 2 lbs lamb, cut into bite-sized cubes
• 1 cup pineapple juice
• 2 tbsp apple cider vinegar
• 3 tbsp achiote paste
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1/4 cup orange juice
• 1 tbsp olive oil
• 1 pineapple, cut into chunks
• 1 red bell pepper, cut into squares
• 1 green bell pepper, cut into squares
• 1 red onion, cut into chunks
• Wooden or metal skewers

How to Make Al Pastor Kabobs

Step 1: Prepare the Marinade

The secret to bold, delicious al pastor flavor lies in the marinade. In a bowl, whisk together pineapple juice, apple cider vinegar, achiote paste, minced garlic, oregano, cumin, smoked paprika, chili powder, cayenne (if using), salt, black pepper, orange juice, and olive oil. This mixture is the perfect balance of acidity, spice, and sweetness that makes al pastor so delicious.

Step 2: Marinate the Lamb

Place the cubed lamb into a large bowl or a resealable plastic bag. Pour the marinade over the meat, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, but overnight is even better—the longer the marinade works its magic, the more flavorful the meat will be.

Step 3: Soak the Skewers (If Using Wooden Ones)

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning while cooking.

Step 4: Assemble the Kabobs

Once the lamb has marinated, thread the pieces onto skewers, alternating with pineapple chunks, red and green bell peppers, and red onion. This combination adds layers of flavor, color, and texture to each bite.

Step 5: Grill the Kabobs

Heat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the lamb is cooked through and slightly charred. The pineapple will caramelize beautifully, enhancing its sweetness.

If you’re using an indoor grill pan, heat it over medium-high heat and cook the kabobs for the same amount of time, rotating occasionally.

Step 6: Serve and Enjoy!

Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes. Serve them as they are, or pair them with warm tortillas, a squeeze of fresh lime juice, and your favorite salsa.

Helpful Tips

• Use Fresh Pineapple – Canned pineapple contains extra sugars and may burn too quickly. Fresh pineapple caramelizes beautifully on the grill.
• Don’t Skip the Marination Time – The longer the lamb marinates, the deeper the flavors. Overnight is best if you have time.
• Cut Ingredients Evenly – Ensuring that all the meat and veggies are cut to a similar size helps them cook evenly on the skewers.
• Preheat the Grill – A hot grill sears the meat beautifully and locks in the juices.
• Turn the Skewers Regularly – This helps the kabobs cook evenly and prevents any burning.

Recipe Details

• Prep Time: 4 hours (including marination)
• Cook Time: 15 minutes
• Total Time: 4 hours 15 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten-Free

Notes

• If you prefer, you can swap out lamb for chicken or beef, but lamb gives it a rich, tender texture that works beautifully with the marinade.
• These kabobs pair perfectly with Mexican rice, black beans, or a light avocado salad.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (per serving, estimated)

• Calories: 350-400
• Protein: 35g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 3g
• Sugar: 12g

Frequently Asked Questions

Can I make these kabobs in the oven?

Yes! Preheat your oven to 425°F and place the skewers on a baking sheet lined with foil or a wire rack. Bake for about 15-20 minutes, turning halfway through. For a bit of char, broil them for the last 2-3 minutes.

Can I use a different protein?

Absolutely! While lamb is delicious in this recipe, you can use chicken, beef, or even tofu if you want a vegetarian option.

What if I don’t have a grill?

No problem! A grill pan or cast-iron skillet works just as well on the stovetop. Just make sure to get a nice sear on the meat for that authentic grilled taste.

Storage Instructions

• Refrigerate: Store leftover kabobs in an airtight container for up to 3 days.
• Reheat: Warm them in a skillet over medium heat or in the oven at 350°F until heated through.
• Freeze: You can freeze the marinated, uncooked meat for up to 2 months. Thaw in the fridge before grilling.

Related Recipes

If you loved these Al Pastor Kabobs, try these other delicious dishes:

• Pineapple Chicken Stir-Fry
• Sweet and Savory Pineapple Chicken
• Melt-In-Your-Mouth Chicken
• Creamy Thai Peanut Chicken – A Flavor-Packed Delight

Conclusion

These Al Pastor Kabobs bring all the delicious flavors of traditional al pastor to your grill in a fun, easy-to-make recipe. With juicy lamb, caramelized pineapple, and smoky spices, each bite is bursting with flavor. Whether you’re hosting a summer cookout or just craving a taste of Mexico, these skewers are sure to impress. Give them a try, and let me know how they turn out!

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