Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa

Juicy pork shoulder kebabs seasoned with a flavorful spice rub, grilled to perfection and served with a vibrant salsa made from charred onions, jalapeños, and crunchy pumpkin seeds. This Mexican-inspired dish combines smoky, spicy, and nutty flavors.

4 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•¼ whole large white onion
•2 whole jalapeños
•¼ cup chopped cilantro
•¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
•¼ cup olive oil
•3 tablespoons fresh lime juice
•1 to taste Kosher salt
•1¼ pounds boneless pork shoulder
•2 tablespoons light brown sugar
•2 tablespoons mustard powder
•2 tablespoons paprika
•2 teaspoons garlic powder
•1 teaspoon freshly ground black pepper
•½ teaspoon cayenne pepper
•2 tablespoons Vegetable oil
•1 to taste Kosher salt
•8 pieces metal skewers

Cooking Instructions

1.
Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
10 min
2.
Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"-2" strips if needed. Cover and chill until ready to grill.
30 min
3.
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
5 min
4.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
20 min
5.
Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.

Ingredients

•¼ whole large white onion

•2 whole jalapeños

•¼ cup chopped cilantro

•¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)

•¼ cup olive oil

•3 tablespoons fresh lime juice

•1 to taste Kosher salt

•1¼ pounds boneless pork shoulder

•2 tablespoons light brown sugar

•2 tablespoons mustard powder

•2 tablespoons paprika

•2 teaspoons garlic powder

•1 teaspoon freshly ground black pepper

•½ teaspoon cayenne pepper

•2 tablespoons Vegetable oil

•1 to taste Kosher salt

•8 pieces metal skewers

Cooking Instructions

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.

10 min

Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"-2" strips if needed. Cover and chill until ready to grill.

30 min

Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.

5 min

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.

20 min

Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.