Recipe by DDW
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.
Top Review by ~Nimz~
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.
- 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
Directions See How It's Made
- 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.