Fresh From Nancy's Garden

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Grilled Thai Pork Kabobs with a Spicy Dipping Sauce

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We had perfect BBQ weather last weekend and I knew it was time for kabobs. For some reason my Greek-inspired chicken kabobs have always been in your top ten favorites, so knowing you like them, I decided to make these Thai Pork Kabobs with a great dipping sauce that doubles as the marinade. The flavors are perfect!
 
I had lots of cilantro in the garden and a new jar of chili garlic sauce that I was dying to do something with so I read a few recipes for inspiration, then came up with my own mix of ingredients. 
 
It was so good! I can’t wait to eat the leftovers tonight. This was such a quick and easy dinner you could make it any night of the week and have time for yourself after dinner.
 
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INGREDIENTS
 
FOR THE SAUCE AND MARINADE:
  • 1/4 cup fresh lime juice
  • 1/3 cup soy sauce
  • 1 TBS chili garlic sauce
  • 1 clove garlic, chopped fine
  • 1 small shallot, chopped fine
  • 1 TBS chopped fresh cilantro
  • 1 tsp white sugar
FOR THE KABOBS:
  • 1 1/4 lbs.pork tenderloin cut into 1 1/2″ cubes
  • 1-2 yellow peppers cut into 1 1/2″ pieces
  • 1 red onion cut into 1 1/2″ pieces
  • 12-16 cherry tomatoes
  • salt and pepper to taste
  • 1 lime
  • white rice- about 1 cup, to serve 4
  • cilantro, for garnish
Here are the ingredients. I only used one garlic and added the sugar after I tasted it.
It’s so simple–just add all ingredients into a bowl and stir. 
I cut the veggies into fairly large pieces.
Add the meat, peppers, red onion and 1/3 cup of the marinade/sauce in a Ziploc bag and refrigerate for at least 1/2 hour. You can cook the rice while it’s marinating.
 
Keep the rest of the marinade/sauce at room temperature while you get everything else ready.
Put meat, onion, tomatoes and peppers on skewers. I like using these metal ones with two prongs because it keeps the food from spinning around when you turn them. If you don’t have metal, make sure you soak the wooden ones in water while the meat is marinating.
Place on a hot 450 degree grill and pour the rest of the marinade from the Ziploc bag on the kabobs. Cook, turning occasionally, until pork is cooked through. It will depend on the heat of your grill and the size of the meat. Mine took about 15 minutes to cook. 
This is how they looked when I took them off the grill.
Now for the secret to success! As I said with my chicken kabobs–bring them in, squeeze a lime over them and cover tightly with foil and let rest 10 minutes. It makes all the difference and you’ll always get moist and juicy meat.
Spoon the rice on a platter and arrange the kabobs and dipping sauce so everyone can see how nice they look. 
If you want to make it easy for everyone, remove the meat and veggies from the skewers and place on the rice–then get ready for a taste explosion. 
 
I think this will easily become a family favorite–it’s sure one of mine.
 
And I want to welcome my new friends and readers in Turks and Caicos–it was so nice to meet you last week. You can always read about my town and see my recipes on Friday at Stu News Laguna.
 
**LOOKING FOR A RECIPE BUT DON’T KNOW WHERE TO FIND IT? HOVER YOUR MOUSE OVER THE WORD CLASSIC ON THE LEFT SIDE OF THE BLACK BAR AT THE TOP OF THE POST. WHEN THE DROP DOWN MENU APPEARS CLICK ON FLIPCARD–IT’S AN EASY WAY TO FIND WHAT YOU WANT TO MAKE FOR DINNER TONIGHT!**
 
 

Categories: Main Dishes, Pork

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