Description
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.
Ingredients
- 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
Instructions
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.
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.
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.
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.
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.
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.
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.