These Thai Pork Kabobs have the most delicious sweet and nutty flavor! Wrap in lettuce for easy removal from the skewers and serve with rice!
Scale
Ingredients
- 2 pounds pork tenderloin or thick cut boneless pork chops
- 2 tablespoons pork seasoning or pork rub (see note)
- 8 wooden or metal skewers
- 1/2 cup chopped, unsalted peanuts for garnish
- 1/2 cup chopped scallion for garnish
- Romaine lettuce leaves for serving (optional)
For the Marinade:
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/3 cup brown sugar
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon sriracha
Instructions
- Cut the pork tenderloin into 1 1/2 – 2 inch thick pieces and place into a large bowl.
- Sprinkle the pork seasoning over the pork and toss to combine.
- Whisk the marinade ingredients together in a separate bowl and then remove 1/2 cup of the marinade and set aside.
- Pour the remaining marinade over the pork and toss until all the pork is coated. Cover and refrigerate for at least 6 hours or up to overnight.
- Remove the pork from the marinade draining off most of the excess and dabbing dry with paper towels. Add the pork to the skewers and place onto a platter for grilling.
- Preheat your grill to medium heat. Oil the grill grates or spray with a non-stick spray and then add the kabobs. Grill for 3-4 minutes, on each side and then baste with the reserved marinade and cook for 2-3 more minutes. The pork should reach a temperature of 145 degrees when finished, which should be after about 10-12 minutes.
- Remove the kabobs from the grill and place on a platter. Serve the kabobs on lettuce leaves and garnish with the peanuts and scallions.
Recipe Notes
If using wooden skewers make sure to soak them in water for an hour or two before getting them on the grill.
If you can’t find a pork rub, use a combination of garlic powder, onion powder, cumin and salt and black pepper.
- Category: Dinner
- Method: Grill
- Cuisine: American
