Cilantro Lime Coconut Pork Kebobs

Name: Cilantro Lime Coconut Pork Kebobs
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 1 1/3 pounds pork tenderloin, cut into 1-inch cubes; 1 (13.5 ounce) can coconut milk; 2 tablespoons Asian chile sauce; 1/3 cup plus 1 tablespoon packed brown sugar; 4 cloves garlic, minced; 2 tablespoons fresh lime juice; 1/4 cup plus 2 tablespoons fresh cilantro, chopped (divided); 1 tablespoon water; Chopped peanuts for garnish; Chopped green onions for garnish

Recipe GLPRc3bc280e4cd441

Asian

Main Course

45 min

229 cal

Servings: 6

Grill

SNAP eligible

Tender pork cubes marinated in a fragrant blend of coconut milk, cilantro, garlic, and lime, then grilled to perfection on skewers and glazed with a tangy chile sauce. These tropical-inspired kebobs are a delicious gluten-free and dairy-free main course that brings bright, zesty flavors to your table.

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Ingredients

1 1/3 pounds pork tenderloin, cut into 1-inch cubes

1 (13.5 ounce) can coconut milk

2 tablespoons Asian chile sauce

1/3 cup plus 1 tablespoon packed brown sugar

4 cloves garlic, minced

2 tablespoons fresh lime juice

1/4 cup plus 2 tablespoons fresh cilantro, chopped (divided)

1 tablespoon water

Chopped peanuts for garnish

Chopped green onions for garnish

Directions

In a medium bowl, whisk together half the can of coconut milk (about 3/4 cup), minced garlic, 1/3 cup brown sugar, 1/4 cup fresh cilantro, 1 tablespoon lime juice, and 1 tablespoon Asian chile sauce until well combined and the sugar is dissolved.
Add the pork tenderloin cubes to the marinade, stirring to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours, allowing the flavors to infuse into the meat.
Soak bamboo skewers in water for at least 30 minutes. Thread the marinated pork cubes onto the skewers, leaving a small gap between each piece to ensure even cooking.
Preheat your grill to medium-high heat. Once hot, carefully place the pork skewers on the grill grates.
Grill the kebobs for approximately 15 to 20 minutes, turning occasionally to ensure even cooking on all sides. As the pork cooks, brush it with the remaining coconut milk using a pastry brush or spoon.
The pork is done when it reaches an internal temperature of 145°F at the thickest part of the meat. Remove the skewers from the grill to a serving platter.
In a small bowl, whisk together the water, 1 tablespoon brown sugar, 1 tablespoon lime juice, and the remaining 1 tablespoon Asian chile sauce to create a glaze.
Drizzle the chile-lime glaze over the cooked kebobs. Garnish with the remaining 2 tablespoons fresh cilantro, chopped green onions, and chopped peanuts. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

Cilantro, lime, coconut milk, and peanuts are all standard at Charlotte grocers—Harris Teeter and Kroger carry them year-round—so there's no forced detour. Pork tenderloin runs $12–14 per pound; at two pounds for six servings you're looking at roughly $5 per serving in protein alone, which edges above casual weeknight territory. The stated 45 minutes glosses over marinating time, so budget an extra 30 minutes if you're not soaking the meat while you prep; if you skip marinating, the dish loses punch. These kebobs are straight cooking with minimal fussing, they feed a crowd, and leftovers reheat well, but the combination of cost and hidden prep time means this lands better on a weekend or when cilantro-lime pork is already on your mind.