Description
These juicy marinated pork kebabs are bursting with flavor from a savory marinade and creamy peanut dressing. Served with soba noodles, bell peppers, cucumbers, and fresh herbs, this dish is a perfect balance of sweet, spicy, and tangy.
Ingredients
Scale
Marinade and peanut dressing
- 3 tablespoons plus 2 teaspoons low-sodium tamari or soy sauce
- 2 tablespoons plus 2 teaspoons maple syrup or honey
- 1 tablespoon plus 2 teaspoons fish sauce
- 1 tablespoon neutral vegetable oil
- 3–4 teaspoons sriracha
- 2 garlic cloves
- 1 pound pork tenderloin or boneless skinless chicken thighs
- 1 teaspoon coarsely chopped ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- Salt
- ½ cup water plus more as needed
Noodles
- 8 ounces soba noodles or spaghetti
- 1 small red bell pepper, very thinly sliced
- ½ small English cucumber, very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts
Instructions
- Marinade Preparation: In a bowl, mix tamari, maple syrup, fish sauce, oil, sriracha, garlic, and ginger. Add pork or chicken, cover, and chill for at least 2 hours.
- Peanut Dressing: Blend peanut butter, lime juice, water, remaining tamari, maple syrup, and sriracha until smooth.
- Kebab Assembly: Thread marinated meat onto skewers and grill until cooked through.
- Noodles and Garnish: Cook noodles, toss with bell pepper, cucumber, herbs, and scallions. Serve kebabs over noodles, drizzle with peanut dressing, and sprinkle with peanuts.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Adjust sriracha to taste for desired spice level.
Nutrition
- Serving Size: 1 kebab with noodles and dressing
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 60 mg