Thai Inspired Pork Kabobs
Bursting with bold flavors and vibrant colors, these Thai Inspired Pork Kabobs are a delicious twist on classic grilled skewers. Juicy pork shoulder is marinated in a tantalizing blend of coconut milk, red curry paste, soy sauce, fish sauce, and aromatic spices like garlic and ginger, ensuring every bite is infused with rich, savory-sweet Thai flavors. Threaded alongside crisp bell peppers and red onion, these kabobs are grilled to perfection, boasting a perfect balance of char and tenderness. Quick to prepare and ideal for entertaining, this recipe brings the essence of Thai cuisine to your backyard barbecue. Garnish with fresh cilantro and zesty lime wedges for an extra boost of freshness, and serve as a vibrant main course or a party pleaser packed with exotic appeal. Perfect for summer grilling or a midweek culinary adventure!
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Recipe Information
Ingredients
- 1 lb pork shoulder (cut into 1-inch cubes)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon red curry paste
- 2 tablespoons vegetable oil
- 1 medium red bell pepper (cut into 1-inch pieces)
- 1 medium green bell pepper (cut into 1-inch pieces)
- 1 large red onion (cut into wedges)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
- 8 pieces skewers (soaked in water for 30 minutes if wooden)
Instructions
In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and red curry paste. Mix until well combined to form the marinade.
Add the pork cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best results.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
While the grill is heating, thread the marinated pork, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients for a colorful presentation.
Grill the kabobs for 12-15 minutes, turning every 3-4 minutes, until the pork is cooked through (internal temperature of 145°F when measured with a meat thermometer). The vegetables should be charred but still retain some crunch.
Remove the kabobs from the grill and let rest for 5 minutes.
Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 50.3 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
