Cilantro Lime Coconut Pork Kebobs
Recipe GLPRc3bc280e4cd441
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
