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Paleo Pork Ka Bobs


There's no better flavor combination than grilled pork and peaches. The pork is marinated in a simple, flavorful marinade, and then grilled to perfection.

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Rate this recipe 4.8/5 (4 Votes)


  • 1 small red onion, roughly chopped
  • 1/3 cup macadamia nut oil, avocado oil, olive oil, or melted ghee
  • 1/3 cup coconut aminos
  • 3 tablespoons fish sauce
  • 2 tablespoons apple juice
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • freshly ground pepper
  • 3 pound pork shoulder roast, cut into 1 1/2 inch cubes
  • 1/2 cup diced fresh peach (optional, for garnish)
  • 2 medium peaches (1 pound), halved and pitted
  • 1/2 red onion, peeled and cut through the root end
  • 2 tablespoons melted ghee
  • 1 jalapeño pepper
  • 1/2 cup coconut aminos
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoons rice wine vinegar
  • 2 teaspoons fish sauce
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • Freshly ground black pepper


Servings 6
Preparation time 15mins
Cooking time 90mins


Step 1

First, make the marinade for the kabobs by blitzing together the onions, macadamia nut oil, coconut aminos, fish sauce, apple juice, tomato paste, garlic, and freshly ground black pepper in a high speed blender or food processor until smooth.

Grab your pork shoulder and cut it into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork.

Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour and up to 8 hours.

Next up: la barbecue sauce!

Heat your grill or grill pan to medium high. Cut your peaches in half and pry out the pits.

Brush the melted ghee on the cut surface of the peaches and onion. Place the peaches, onion, and pepper on the hot grill and leave ‘em there for a couple minutes per side…

…until you get nice grill marks all over.

Roughly chop the peaches and onion, and discard the stem end of the onion. Trim off the stem of the jalapeño and remove the seeds and ribs. (If you want a less-spicy sauce, just use part of the jalapeño instead of the whole thing.)

Toss the peaches, onion, jalapeño coconut aminos, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.

Blitz until smooth.

Pour the sauce into a saucepan and bring to a boil over high heat.

Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.

Last step: grilling the skewers!

Heat the grill to medium high.

Thread five to six pieces of pork on each skewer. If you make lots of kabobs, you should invest in some flat metal skewers. Wooden skewers always burn no matter how long you soak them in water.

Grill the skewers for about 10 minutes, turning every couple of minutes until cooked through.

Remove the kabobs from the grill and brush on the barbecue sauce.

Rest the pork for 5 to 10 minutes before digging in.

I added some diced peach to make ’em pretty.

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