Ingredients
- 1 1/2 lbs pork tenderloin, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 1/4 cup fresh lime juice
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- Salt and freshly ground black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, soy sauce, honey, minced garlic, ginger, cumin, salt, and black pepper to create a marinade.
- Add the cubed pork tenderloin to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
- Preheat your grill to medium-high heat.
- Thread the marinated pork cubes onto the soaked wooden skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion.
- Grill the pork kebabs for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and lightly charred.
- Remove the kebabs from the grill and let them rest for 5 minutes before serving.
- Garnish the tropical coconut-lime pork kebabs with fresh cilantro leaves and serve hot.
Escape to a tropical paradise without leaving your backyard by savoring these mouthwatering coconut-lime pork kebabs – a harmonious blend of sweet, tangy, and savory flavors that’ll make your taste buds dance the hula and your heart sing with pure summer joy!
