Thai-Style Pork Kabobs
Wooden skewers may be substituted for metal skewers. Soak them in cold water for 20 minutes to prevent them from burning during grilling.
Makes 4 servings
|1/3||cup reduced-sodium soy sauce|
|2||tablespoons fresh lime juice|
|2||teaspoons hot chili oil*|
|2||cloves garlic, minced|
|1||teaspoon minced fresh ginger|
|12||ounces well-trimmed pork tenderloin|
|1||red or yellow bell pepper, cut into 1/2-inch pieces|
|1||red or sweet onion, cut into 1/2-inch chunks|
|2||cups hot cooked rice|
*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.
- Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
- 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.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- 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.
- Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.
|Serving Size:||2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce|
|Calories from Fat||16 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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