fitfool (fitfool) wrote,

Peanutty Pork Kabobs

Heading out to the grill? I found this recipe when I was looking for a new way to make pork kabobs. I skipped the green peppers and used onions and zucchini instead. I chopped the onions into wedgees and also tossed some thick coin-shaped slices of zucchini in grapeseed oil to coat and then shook on some salt. Made skewers of pork, onion, and zucchini. Also made some with just zucchini and onions since we had more veggies than meat Soaked the skewers in water. Cooked them up on the grill outside on high heat for about 9 minutes. Meat was a bit tough but onions were great. Next time I think I'll use lower heat. I served with couscous (mixed with minced onions, garlic, golden raisins, and chopped pecans). Overall very tasty. Made this again the next night and included some fresh pineapple chunks on the skewers.

smaller close-up shot of Peanutty Pork Kabobs

Peanutty Pork Kabobs

1/2 cup soy sauce
1/4 cup lime or lemon juice
1/4 cup peanut butter
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces [omitted]
1 zucchini, cut into thick coin slices
1 onion, cut into wedges
vegetable oil
salt and pepper to taste

  1. In a large bowl, combine the first seven ingredients; mix well. Set aside 1/2 cup for basting; cover and refrigerate.

  2. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. Drain and discard the marinade.

  3. On metal or soaked bamboo skewers, alternate pork, green peppers (if using), zucchini, and onion. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade.

  4. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

Serves: 4

bigger photo of Peanutty Pork Kabobs on skewers

Original Recipe:

Tags: dairy-free, food2010, pork
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