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Peanutty Pork Kabobs

 Peanutty Pork Kabobs
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
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Peanutty Pork Kabobs (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.