Coconut and Chili Pork Kebabs

It was time for some pork, but it was too hot to make it a heavy meal. I hadn’t made kebabs in a while, and I wanted something a little different, so I made some pork kebabs with a coconut chili sauce, with vegetable kebabs on the side. I served them over rice to make a perfect summer meal.

Coconut & Chili Pork Kebabs

You can use this same sauce for anything you like – chicken, fish, shrimp, vegetables, tofu. It’s a versatile sauce that will liven up anything you want to serve it with. This sauce had a little bit of a Caribbean vibe to it. Yes, there are a lot of different curries in the Caribbean too. 🙂

1 1/2-2 lbs pork cubed

2 TBSP olive oil

2 TBSP white balsamic or honey ginger balsamic vinegar – if using white balsamic, add about 2 TBSP of honey and about 1-2 more tsp of ginger.

1-2 tsp ginger

1 jalapeno, minced

2 tsp garlic

4 tsp curry

1 tsp tumeric

2-3 oz coconut milk

1-2 TBSP lime juice

1-2 TBSP fresh basil, chiffonade

1-2 TBSP fresh cilantro, chopped

Mix all the ingredients for the sauce together well and add to the cubed pork. Let set in the refrigerator for at least 1-2 hours before cooking.

When ready to cook, skewer the pork pieces on skewers and place on the grill to cook. Cook for about 3-5 minutes per side over a hot flame on the grill, or until the pork is completely cooked.

Heat the sauce in a small pan and top over the cooked pork before serving. Delicious and fresh and perfect for a hot summer’s day, especially with a glass or two of a cool, crisp white wine of your choice on the side. Serve over rice or couscous.

For the vegetable kebabs, I marinated the cut, hearty vegetables (peppers, onions, zucchini, crookneck squash, mushrooms) in a basic vinaigrette before skewering them. Place the vegetables on the grill before the pork, since the vegetables take longer to cook.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.