Grilled Pork Kabobs with Peanut-Sesame Marinade
Grilled Pork Kabobs with Peanut-Sesame Marinade are a tasty dinner and this interesting marinade can be used for beef, pork, or chicken!
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. And we were enjoying the evening and didn’t get the best photos of the finished kabobs, but don’t let that top you from trying this tasty way to cook pork on the grill!
How to Make Grilled Pork Kabobs with Peanut-Sesame Marinade:
(Scroll down for complete recipe with nutritional information.)
- 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 cubes 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 (affiliate link) 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.
- 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.
- Serve hot!
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
- 1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches
- 1/4 cup red wine vinegar
- 2 T soy sauce
- 2 T peanut oil (see notes)
- 2 tsp. sesame oil
- 1 T lime juice
- 2 T smooth peanut butter (see notes)
- 2 tsp. finely minced garlic
- 1/2 tsp. red pepper flakes (use more or less to taste)
- Trim visible fat from pork chops and cut into cubes at least 1 inch square.
- 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.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.
- Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade.
- Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.
- 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.)
- Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking.
- 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.)
- Grill kabobs, turning several times with tongs so you get nice grill marks on each side.
- 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 (affiliate link).
- 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.
- Serve hot.
Amount Per Serving: Calories: 493Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 143mgSodium: 573mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 46g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Pork Kabobs with Peanut-Sesame Marinade is a great dish for low-carb diet plans, and for any phase of the original South Beach Diet. Be sure to use natural peanut butter without added sugar.
Find More Recipes Like This One:
See Grilling Recipes for more summer dinner ideas 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.