Pork Kabobs Thai Style Recipes

ASIAN PORK KABOBS

Steps:

• In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

PORK KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

THAI COCONUT PORK KABOBS

Steps:

• Cut the pork tenderloin into 2 inch thick pieces and place in a large bowl.
• Toss with the Badia Complete seasoning and let sit while you put together the marinade.
• Combine the marinade ingredients in a large sealable bag or a glass dish. Reserve 1/2 cup of the marinade and set aside for basting the kabobs.
• Add the seasoned pork to the marinade and toss to coat the pork completely.
• Cover and refrigerate for at least 8 hours or up to overnight.
• Remove the pork from the marinade draining off most of the excess, you can even set them on paper towels to dry them off before you skewer them, dividing onto 8 skewers.
• Preheat your grill to medium-high heat.
• Oil you grill grates or spray with a non-stick spray then place on the kabobs. Grill for 3-4 minutes, then turn and baste with the reserved marinade.
• Keep turning every 3-4 minutes and basting until you've reached a total cooking time of 15-18 minutes.
• Remove the kabobs from the grill and place on a platter.
• Serve the kabobs on the lettuce leave and garnish with the peanuts and scallions.

THAI INSPIRED PORK KABOBS

Steps:

• *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 no longer pink in center, turning halfway through grilling time.
• Serve with rice and reserved dipping sauce.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

PORK KABOBS THAI STYLE

Steps:

• Combine first 8 ingredients (EXCEPT CHOPS) TO MAKE THE SAUCE.
• Pour half of the sauce in a zip lock bag and add the pork chunks.
• Marine for 24 hours.
• In another zip lock bag, add the rest of the sauce and add the rest of the ingredients and marine 24 hours also.
• Next day fill the kabobs with meat and alternating with vegetables and pineapple etc.
• Follow your discretion for the BBQ.