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Kalyn's Kitchen

Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade are a tasty dinner that’s cooked on the grill! See Grilling Recipes for more summer dinner ideas like this one!

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Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

A few weeks ago my nephew Jacob and his girlfriend Aubrey came to my house for dinner, and these spicy pork kabobs flavored with red wine vinegar, soy sauce, sesame, garlic, peanut butter, and red pepper flakes were one of the things we cooked. I was intrigued by this marinade when I spotted it in Costco Connection magazine, and the marinade recipe, which can be used on beef, pork, or chicken, was originally from Cooking for Dads.

Using a marinade like this helps keep lean pork moist when you’re grilling it, and everyone agreed that the flavor in these kabobs was fantastic. I increased the amount of peanut butter, and we wanted a bit more spice, so I’m upping the red pepper flakes in the recipe I’m sharing, but you can decide how spicy you’d like it when you make them.


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Mix together red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter and whisk until peanut butter is mixed in. Then add minced garlic and red pepper flakes and whisk again. I did this in the morning so the pork pieces could marinate most of the day. Cut 4-5 thick pork chops into strips about 1 inch by 2 inches, trimming all the visible fat. (I used almost 1 1/2 lbs. pork loin chops.)

Put pork strips and marinade into a plastic Ziploc bag or plastic bowl with a snap-on lid, and let it marinate in the refrigerator for 6-8 hours, turning a few times if you’re home. When it’s time to cook, thread the meat pieces on to kabobs. I love these double skewers which keep the meat from sliding around, but if you only have single skewers, it helps to fold the pieces of meat over before you skewer them, then press them together so they’re tight on the skewers. Let meat come to room temperature before you put them on the grill.

Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

Oil the grill and preheat to medium high heat, then cook kabobs about 15-20 minutes, turning several times so you can get some grill marks on each side. Kabobs are done when they’re firm, but not hard, to the touch, or when meat temperature reaches 160F/70C.

More Kabobs You Might Like:

Grilled Chicken Sanpete Kabobs from Kalyn’s Kitchen
World’s Easiest Grilled Zucchini and Sausage Kabobs from Kalyn’s Kitchen
Chile-Mustard Pork Kabobs from Kalyn’s Kitchen
Grilled Tuna Kebabs from Simply Recipes
Mango-Shrimp Kebabs from Cooking with Amy
Chicken Kebabs from Use Real Butter
Greek Chicken Kabobs from My Baking Addiction

Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade are a tasty dinner that’s cooked on the grill!

Ingredients:

Ingredients:

  • 1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches

Marinade Ingredients:

  • 1/4 cup red wine vinegar
  • 2 T soy sauce
  • 2 T vegetable oil (I used canola oil)
  • 1 1/2 tsp. sesame oil
  • 1 T lime juice
  • 2 T smooth peanut butter (use natural peanut butter without added sugar for South Beach Diet)
  • 2 tsp. finely minced garlic
  • 1/2 tsp. red pepper flakes (use more or less to taste)

Directions:

  1. Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.)
  2. Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.)
  3. When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.
  4. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade.
  5. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.
  6. When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.)
  7. Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking.
  8. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)
  9. Grill kabobs, turning several times with tongs so you get nice grill marks on each side.
  10. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer.
  11. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill.
  12. Serve hot.

Notes:

Recipe adapted from Cooking for Dads. This marinade recipe can be used on beef, pork, or chicken.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. Be sure to use natural peanut butter without added sugar.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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31 comments on “Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade”

  1. Yes, since the recipe says marinate 6-8 hours if you marinated it overnight the vinegar taste would be much stronger. You might try it and marinate only the amount of time the recipe calls for, or use a bit less vinegar and marinate less time both.

  2. I attempted this tonight and I have to say I was disappointed. I found the vinegar overwhelming. I don't know if maybe its because it marinated overnight but it was pretty strong. I think I will keep looking for a variation of this as it was a great idea and very easy to put together.

  3. So glad you like the recipe and how fun hearing that you are sneaking a peek at my blog once in a while at work.

  4. I used this marinade on pork tenderloin as well a while ago. It was amazing, husband loved it. I am making it again for dinner tonight! Thanks for the great recipes, Kalyn. I really do love this site and can spend an hour just looking through it to find something new and interesting for dinner. Shhh, but sometimes when I need a break at work work I visit Kalyn's Kitchen.

  5. Wow, I love that idea to use it on pork tenderloin!

  6. I used this marinade for a pork tenderloin. Oh my gah, fabulous!! Served with the cucumber, mint, feta,avocado salad. What a hit!!

  7. Great looking recipe. Thanks for your awesome site and especially the easy to follow recipes and tips.

  8. Jessica, I think it will be okay, the flavor wasn't overly strong so I bet it will be good.

  9. Kalyn, I put this recipe together this afternoon, but forgot my husband had plans tonight. Do you think it will ruin the flavor if I let it marinate overnight?
    Thanks…

  10. Peanut butter, sesame and soy sauce…my favorite flavor combination. This sounds delicious and I agree that it would be equally as good on chicken.

  11. Kelly, I can't see why you couldn't turn the marinade into a sauce (after boiling it, as you suggested.) Great idea.

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