Description
Sizzling pork kebabs dance with flavor from a zesty marinade that turns ordinary meat into a backyard barbecue sensation. Grilled to perfection, these skewers bring smoky, tangy goodness straight from your grill to your plate.
Ingredients
Scale
Proteins:
- 1 pound pork tenderloin or boneless skinless chicken thighs
Marinade and Sauce:
- 3 tablespoons plus 2 teaspoons low-sodium tamari or soy sauce
- 2 tablespoons plus 2 teaspoons maple syrup or honey
- 1 tablespoon plus 2 teaspoons fish sauce
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- ½ cup water plus more as needed
- ¾ teaspoons sriracha
Aromatics and Garnish:
- 2 garlic cloves
- 1 teaspoon coarsely chopped ginger
- 1 tablespoon neutral vegetable oil
- 1 small red bell pepper, very thinly sliced
- ½ small English cucumber, very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts
- Salt
- 8 ounces soba noodles or spaghetti
Instructions
- Create a zesty marinade by whisking 3 tablespoons tamari, 2 tablespoons maple syrup, 1 tablespoon fish sauce, 1 tablespoon vegetable oil, ¾ teaspoon sriracha, minced garlic, and chopped ginger in a medium mixing bowl.
- Cut 1 pound pork tenderloin into 1-inch cubes and thoroughly coat with the prepared marinade. Seal the container and refrigerate for 2-3 hours, allowing flavors to penetrate the meat.
- Prepare the peanut sauce by blending ½ cup peanut butter, 2 tablespoons lime juice, ½ cup water, 2 teaspoons tamari, 2 teaspoons maple syrup, and a dash of sriracha until completely smooth.
- Preheat your grill to 400°F. Remove pork from marinade and thread evenly onto metal or pre-soaked wooden skewers.
- Grill kebabs for 10-12 minutes, rotating every 3-4 minutes to ensure even cooking and internal temperature reaches 145°F.
- While kebabs cook, boil 8 ounces soba noodles according to package instructions, typically 4-5 minutes in rapidly boiling water.
- Drain noodles and toss with thinly sliced red bell pepper, cucumber, 1 cup chopped cilantro and mint, and ¼ cup scallions.
- Plate noodles, arrange grilled kebabs on top, drizzle with prepared peanut sauce, and sprinkle with ¼ cup chopped peanuts.
Notes
- Choose a low-sodium tamari or soy sauce to control saltiness in the marinade.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- For a gluten-free option, swap wheat noodles with rice noodles or zucchini noodles.
- Marinate the meat overnight for deeper flavor penetration and more tender results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pork
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 to 4
- Calories: 426 kcal
- Sugar: 13 g
- Sodium: 410 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 75 mg