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Prep 20 mins
Cook 30 mins
I can't describe how great the flavor of these kabobs are. They are a favorite at our house during the summer. From '00 Quick Cooking. Cook time does not include marinading time.
- 1⁄2 cup soy sauce (or low-sodium soy)
- 1⁄4 cup lime juice or 1⁄4 cup lemon juice
- 1⁄4 cup creamy peanut butter
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground ginger (or fresh minced)
- 1 pork tenderloin, cut into 1 inch cubes (about 1 pound)
- 2 medium green peppers, cut into 1 inch pieces
- In a large bowl, combine the first seven ingredients and mix well.
- Set aside 1/2 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag or shallow container.
- Add pork and turn to coat.
- Seal or cover and refrigerate for 2-3 hours, turning occasionally.
- Drain and discard the marinade.
- On metal or soaked wooden skewers, alternate pork and green peppers.
- Grill, uncovered, over medium heat for 6 minutes, turning once.
- Baste with reserved marinade.
- Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
The flavor of this marinade is just perfect. Loved the addition of the crushed red pepper flakes to give it that extra kick. I used red bell pepper as a personal preference and added some vadilia onions and some fresh squash from the garden all marinated in different marinades and cooked separate from the pork. We just loved this and will make again and again this summer. Thanks so much for sharing.
this is GOOD! and easy, inexpensive and pretty - I'd serve it to company on a bed of bulgur wheat with a side salad and be very happy with the dinner. I buy whole pork loins from Sam's club and cut them to boneless chops, the end pieces are saved to make green chile stew in the winter or pork kabobs in the summer. It does not look or taste like its an easy thing to make. Been using bamboo skewers but want to find away to thread the skewers ahead of time so I am not threading them while pouring wine for my guests, and so I will experiment with metal skewers. I always put a cherry tomato on the end of the skewer - if for no other reason than it looks pretty.
Really good marinade, it gave the meat a good flavor. I skipped the brown sugar and used less red pepper flakes. If you weren't basting, you could easily make half the marinade.