Peanutty Pork Kabobs Recipe

5 5 6
Peanutty Pork Kabobs Recipe
Peanutty Pork Kabobs Recipe photo by Taste of Home
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Peanutty Pork Kabobs Recipe

Read Reviews
5 5 6
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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

Nutritional Facts

  • 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
  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

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Reviews forPeanutty Pork Kabobs

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luigimon User ID: 1692040 65752
Reviewed Aug. 23, 2014

"We loved this!! At the last minute, before we were going to skewer them, we realized that we were out of charcoal! So instead of kabobs, we cooked the pork up in the frying pan, removed it from the pan, and added the peppers and some onions. Stir fried those in the marinade we reserved for basting, threw the pork in, and ta-da......perfect stir fry. We served it with TOH Seasoned Couscous, wonderful together!!!"

MY REVIEW
TessaMB User ID: 6083350 20729
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
Peg S User ID: 5835630 20726
Reviewed May. 2, 2012

"One of my family favorites"

MY REVIEW
snowbob User ID: 2713374 73243
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
loriborgen User ID: 1227323 20710
Reviewed Mar. 20, 2011

"This was wonderful."

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