Thai Inspired Pork Kabobs

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

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄3 cup reduced sodium soy sauce
• 2  tablespoons fresh lime juice
• 2  tablespoons water
• 2  teaspoons  hot chili oil (*)
• 2  garlic cloves, minced
• 1  teaspoon  minced fresh ginger
• 12  ounces  well-trimmed  pork tenderloin
• 1  red bell peppers or 1  yellow bell pepper, cut into 1/2-inch pieces
• 1  red onion, cut into 1/2-inch chunks
• 2  cups  hot cooked rice

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.