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:

Quickview
599k Calories
33g Protein
30g Total Fat
52g Carbs
27% Health Score
Limit These
Calories
599k
30%

Fat
30g
47%

  Saturated Fat
15g
96%

Carbohydrates
52g
18%

  Sugar
37g
42%

Cholesterol
89mg
30%

Sodium
1366mg
59%

Get Enough Of These
Protein
33g
66%

Vitamin C
209mg
254%

Manganese
2mg
124%

Vitamin B1
1mg
76%

Vitamin B6
1mg
75%

Vitamin B3
13mg
66%

Selenium
45µg
66%

Phosphorus
374mg
37%

Potassium
1001mg
29%

Vitamin A
1210IU
24%

Vitamin B2
0.4mg
23%

Vitamin K
24µg
23%

Copper
0.42mg
21%

Magnesium
82mg
21%

Fiber
5g
20%

Folate
75µg
19%

Zinc
2mg
18%

Vitamin B5
1mg
17%

Vitamin E
2mg
15%

Iron
2mg
13%

Vitamin B12
0.71µg
12%

Calcium
69mg
7%

Vitamin D
0.54µg
4%

covered percent of daily need
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