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Peanutty Pork Kabobs Recipe
Peanutty Pork Kabobs Recipe photo by Taste of Home

Peanutty Pork Kabobs Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 4 servings

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

Nutritional Facts

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional Facts

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

Reviews for Peanutty Pork Kabobs(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed May. 21, 2012

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!

MY REVIEW
Reviewed May. 2, 2012

One of my family favorites

MY REVIEW
Reviewed Dec. 8, 2011

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.

MY REVIEW
Reviewed Mar. 20, 2011

This was wonderful.

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