Best Pork Kebabs With Sesame Rice 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

ROSEMARY PORK KEBABS WITH FENNEL AND FIGS

Rosemary Pork Kebabs with Fennel and Figs image

We're all familiar with the classic pork chops and applesauce, but these pork skewers trade the apples for figs for their sweet savory taste.

Provided by Food Network Kitchen

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil, for the grill
2 teaspoons fennel seeds
Kosher salt
1/2 teaspoon red pepper flakes
2 bay leaves, torn
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 teaspoon roughly chopped fresh rosemary
2 cloves garlic, sliced
1 bulb fennel, cored and cut into 1-inch chunks
12 mission figs, stemmed and halved
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice of 1 lemon

Steps:

Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

Sunny's Pork Kebabs and Baked Pineapple Rice image

Provided by Sunny Anderson

Categories main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean chili paste)
1 clove garlic, grated on a rasp grater or finely minced
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Sunny's Baked Pineapple Rice, recipe follows, for serving
1 cup jasmine rice, rinsed
4 pineapple rings, cut into chunks
1/2 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Freshly cracked black pepper
1/4 cup toasted almond slivers
2 scallions, white and green parts, finely chopped

Steps:

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
Heat a grill or grill pan to medium-high heat.
Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
Preheat the oven to 350 degrees F.
Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
Add the almonds and scallions, fluff with a fork and serve warm.