Grilled Pork Kebabs with Asian Marinade
Grilled Pork Kebabs with Asian Marinade takes about 45 minutes from beginning to end. This recipe serves 4 and costs $3.28 per serving. This main course has 599 calories, 33g of protein, and 30g of fat per serving. This recipe from Cookie Monster Cooking has 23 fans. If you have vegetable oil, garlic, pepper, and a few other ingredients on hand, you can make it. This recipe is typical of Asian cuisine. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a spectacular spoonacular score of 84%. If you like this recipe, you might also like recipes such as Grilled Pork Kebabs with Southest Asian Marinade, Cucumber-Dill Marinade with Grilled Lamb Kebabs, and Grilled Asian Tofu and Grape Kebabs.
Servings: 4
Ingredients:
2 tablespoons minced fresh cilantro
3 gloves garlic, minced
3 cloves garlic, minced
¼ cup granulated sugar
2 green onions, thinly sliced
½ teaspoon ground ginger
¼ cup fresh lime juice (about 3-4 limes)
2 tablespoons olive oil
1 orange bell pepper, cut into 1-inch pieces
¼ teaspoon pepper
1 pineapple, cut into 1-inch cubes (I only used about ¾ of the pineapple)
4 boneless pork chops (about 1 ¼ inches thick), cut into 1 ¼ inch cubes
1 large red onion, cut into ¾ inch pieces (3 layer stacks)
½ teaspoon salt
salt and pepper, to taste
¼ cup soy sauce
¼ cup vegetable oil
1 yellow bell pepper, cut into 1-inch pieces
Equipment:
ziploc bags
whisk
bowl
plastic wrap
metal skewers
skewers
grill
Cooking instruction summary:
Begin by preparing the first marinade for the pork. In a gallon-sized plastic bag, add the olive oil, garlic, salt and pepper. Add in the pork cubes then seal the bag. Use your fingers to gently mix everything around so that the pork is well coated with the marinade. Place the bag in the refrigerator for at least one hour (or up to 24 hours).Next, prepare the second marinade. In a medium bowl, whisk together the soy sauce, sugar, vegetable oil, lime juice, green onions, cilantro, garlic and ginger until well combined. Remove the pork cubes from the plastic bag and add to the bowl. Toss until the pork is evenly coated with the mixture. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour (or up to 8 hours).In a large bowl, add the pineapple, peppers and red onion. Add in the olive oil, salt and pepper. Gently toss so that all the fruit/veggies are evenly coated with the oil and seasonings, being careful to keep the onion stacks intact.Light up a grill (charcoal or gas) over medium high heat. To assemble the kebabs, thread a pineapple chunk, onion stack, pork cube, yellow pepper and orange pepper onto a skewer (I would recommend using metal skewers). Repeat this order one or two more times to fill each skewer (leave an inch or two on each side of the skewer empty so you can turn them easier on the grill).Place the kebabs directly on the grill and cook uncovered. Turn the kebabs one-quarter turn every 2 to 3 minutes. Cook until slightly charred and the pork is cooked to your liking (about 10 to 12 minutes total).
Step by step:
1. Begin by preparing the first marinade for the pork. In a gallon-sized plastic bag, add the olive oil, garlic, salt and pepper.
2. Add in the pork cubes then seal the bag. Use your fingers to gently mix everything around so that the pork is well coated with the marinade.
3. Place the bag in the refrigerator for at least one hour (or up to 24 hours).Next, prepare the second marinade. In a medium bowl, whisk together the soy sauce, sugar, vegetable oil, lime juice, green onions, cilantro, garlic and ginger until well combined.
4. Remove the pork cubes from the plastic bag and add to the bowl. Toss until the pork is evenly coated with the mixture. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour (or up to 8 hours).In a large bowl, add the pineapple, peppers and red onion.
5. Add in the olive oil, salt and pepper. Gently toss so that all the fruit/veggies are evenly coated with the oil and seasonings, being careful to keep the onion stacks intact.Light up a grill (charcoal or gas) over medium high heat. To assemble the kebabs, thread a pineapple chunk, onion stack, pork cube, yellow pepper and orange pepper onto a skewer (I would recommend using metal skewers). Repeat this order one or two more times to fill each skewer (leave an inch or two on each side of the skewer empty so you can turn them easier on the grill).
6. Place the kebabs directly on the grill and cook uncovered. Turn the kebabs one-quarter turn every 2 to 3 minutes. Cook until slightly charred and the pork is cooked to your liking (about 10 to 12 minutes total).
Nutrition Information:
covered percent of daily need
