Coconut And Lime Pork Kebabs Recipes

COCONUT LIME AND PORK SKEWERS

Coconut Lime and Pork Skewers image

From Food Network Magazine. These delicious pork skewers are served in lettuce leaves with chopped peanuts, scallions and cucumber for topping. Prep time does not include marinating time.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
1 (13 1/2 ounce) can coconut milk
2 tablespoons vegetable oil (plus more for grill)
4 garlic cloves, smashed
1/3 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/3 cup fresh cilantro (plus more for topping)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Asian chili sauce (Sriracha)
romaine lettuce leaf, for serving
chopped roasted peanuts, for topping
scallion, for topping
cucumber, for topping

Steps:

Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 4 hours.
Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
Meanwhile, combine 1 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.

Nutrition Facts : Calories 545.4, Fat 33.2, SaturatedFat 21, Cholesterol 110.7, Sodium 814.9, Carbohydrate 26, Fiber 0.1, Sugar 21.6, Protein 37.8

PEPPER-LIME PORK KABOBS

Pepper-Lime Pork Kabobs image

"This is my family's favorite treatment for pork," says Donna Godfrey from Cumming, Georgia. "The slices of tenderloin get a flavorful zip from a Mexican-inspired marinade. I often fix the skewers for company, because much of the prep work can be done ahead of time."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7

Ingredients

3/4 cup olive oil
1/4 cup lime juice
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
2 jalapeno peppers, seeded and chopped
1/2 teaspoon each salt, garlic powder and ground cumin
3 pounds pork tenderloin, thinly sliced

Steps:

In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos and seasonings; add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Loosely thread the pork slices onto metal or soaked wood skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat for 14-16 minutes or until the meat juices run clear, turning occasionally.

Nutrition Facts :

LIME AND COCONUT CHICKEN

Lime and coconut chicken image

Perfect to pop on the barbeque, these tasty kebabs can be made ahead for a relaxed gathering of family and friends, simply serve with a crisp and crunchy salad.

Provided by bottlegreen

Time 50m

Yield Serves 4

Number Of Ingredients 12

Ingredients

4 chicken breasts
6 tbsps bottlegreen lime and coconut cordial
3 tbsps olive oil
1 clove garlic, crushed
1 lime
1 large red chilli, finely chopped
225g long grain rice
1 onion, finely chopped
1 red pepper, cut into small cubes
400ml can coconut milk
Bunch fresh coriander, finely chopped
Wooden barbeque sticks, soaked in water for 20mins

Steps:

Cut the chicken into bite sized pieces, thread onto the wooden kebab sticks. Mix together the cordial, crushed garlic, zest and juice of the lime, half of the chilli and 2 tbsps of olive oil, pour a little of the dressing over the chicken sticks to lightly coat, reserve the remainder, marinate for at least 20 mins.
Heat the remaining oil in a large saucepan, add the onion and the remaining chilli, soften over a gentle heat. Add the rice and stir, pour in the coconut milk, fill the can with water and add, stir and simmer for 10 mins, add the red pepper cubes and cook for a further 10 mins, stirring at regular intervals until the rice is cooked. Stir in the chopped coriander.
Cook the chicken skewers on the barbeque or in a griddle pan for approx. 15-20 mins until cooked through, turning at regular intervals.
Serve the chicken skewers on a bed of the rice, with the reserved dressing drizzled over.

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