Best Pepper Lime Pork Kabobs Recipes

MARINATED PORK KABOBS

Marinated Pork Kabobs image

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces

Steps:

In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

COCONUT-AND-LIME PORK KEBABS

Coconut-and-Lime Pork Kebabs image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 13.5-ounce can coconut milk
2 tablespoons vegetable oil, plus more for the grill
4 cloves garlic, smashed
1/3 cup plus 1 tablespoon packed dark brown sugar
1/3 cup chopped fresh cilantro, plus more for topping
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Sriracha (Asian chile sauce)
Romaine lettuce leaves, for serving
Chopped roasted peanuts, scallions and cucumber, for topping

Steps:

Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.