Thai-Style Pork Kabobs

Thai-Style Pork Kabobs

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 tablespoons water
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.


  1. Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
  2. 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.
  3. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
  4. 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.
  5. 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.

Nutritional Information

Serving Size: 2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce
Calories 248
Calories from Fat 16 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 49 mg
Carbohydrate 30 g
Fiber 2 g
Protein 22 g
Sodium 271 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1
Meat 2

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