Thai Inspired Pork Kabobs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/3 cup reduced sodium soy sauce |
2 tablespoons fresh lime juice |
2 tablespoons water |
2 teaspoons hot chili oil (*) |
2 garlic cloves, minced |
1 teaspoon minced fresh ginger |
12 ounces well-trimmed pork tenderloin |
1 red bell peppers or 1 yellow bell pepper, cut into 1/2-inch pieces |
1 red onion, cut into 1/2-inch chunks |
2 cups hot cooked rice |
Directions:
1. *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
2. Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
3. Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
4. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
5. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
6. Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
7. Serve with rice and reserved dipping sauce.
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