Thai Inspired Pork Kabobs

READY IN: 1hr
Recipe by SusieQusie

Another simple but tasty sounding recipe posted for ZWT 2006 - Asian Region

Top Review by Nimz1466

This was awesome. Wonderful combination of flavors. I pretty much stayed with the recipe except added 2 tsp of brown sugar to the sauce. I used red and green bell peppers which was what I had and cut my pork into 1 inch pieces instead of the strips. I'll be making this again. Thanks SusieQusie.

Ingredients Nutrition

Directions

  1. *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
  2. Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
  3. Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
  4. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
  5. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
  6. Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
  7. Serve with rice and reserved dipping sauce.

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