Kebobs are a dish I make often throughout the year. They can be cooked on your grill when the weather is warm and then in the cooler months you can make them in your oven. There are so many sauces available and anything with peanut butter seems to satisfy my taste buds..
Peanutty Pork Kebobs
- 3/4 cup low sodium soy sauce
- 3/8 cup lemon juice
- 3/8 cup creamy peanut butter
- 3 tbsp. brown sugar (I use a Splenda blend)
- 3 garlic cloves, minced
- 1 to 1-1/2 tsp. red pepper flakes (or add 1 to 2 tbsp. Thai Chili Sauce)
- 1/4 tsp. ground ginger
- 1 lb. pork tenderloin cut into 1-inch cubes
- 2 green peppers or red peppers, cut into 1-inch pieces
- 2 onions, cut into 1-inch wedges
In a bowl combine the first 7 ingredients and mix well. Set aside some for basting if you are grilling. Pour just enough marinade in a bowl for the meat and the rest in another bowl for the peppers and onions. Then you can reheat the marinade from the veggies and pour over the dish before serving. Once I have cut up the onion wedges I use a toothpick for each wedge to hold them together before cooking them. Refrigerate for at least 6 hours or overnight.
Drain and discard the marinade from the meat; save the marinade from the vegetables. Thread the meat on two skewers, and the vegetables on two skewers. Baste the kebobs as you turn them once or twice. I usually cook the meat for 20 minutes and the vegetables for 15 minutes.
Heat up the marinade from the vegetables. Serve with the kebobs and some rice.
Grill these kebobs inside under the broiler on low or you could bake them in a 350°F oven for about 30 minutes or until done. I also like to grill them.
Recipe by cookingwithauntjuju.com
Ready to eat!
Taste test with 4 peanut sauces – middle front is the one I used for this recipe. See recipes Asian Chicken with a Peanut Butter Sauce, Peanut Dipping Sauce and Thai Chicken with Rice and Veggies on the Grill.