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Peanutty Pork Kabobs Recipe

Peanutty Pork Kabobs Recipe photo by Taste of Home

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Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana

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Peanutty Pork Kabobs Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4 Servings

15 15 30

Ingredients

1/2 cup soy sauce
1/4 cup lime juice
1/4 cup peanut butter
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces

Directions

In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally.
Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently. Yield: 4 servings.

Originally published as Peanutty Pork Kabobs in Quick Cooking July/August 1999, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Peanutty Pork Kabobs

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Reviewed on May. 21, 2012 by TessaMB

pulled out an old issue of quick cooking from 1999 and found this oldie but goodie. Yum! Easy to prepare and delicious! I served this over white rice. a definite do over!

Reviewed on May. 02, 2012 by Peg S

One of my family favorites

Reviewed on Dec. 08, 2011 by snowbob

If your grill has four burners, turn all of them on. When heated, turn the two middle burners off, leaving the outside burners on high. Grill the kabobs over the middle burners to allow meat to be tender.

Reviewed on Mar. 20, 2011 by loriborgen

This was wonderful.