Grilled Pork Kabobs with Spicy Peach BBQ Sauce

Grilled Pork Kabobs with Spicy Peach BBQ Sauce

Grilled Pork Kabobs with Spicy Peach BBQ Sauce
Served with grilled bok choy and steamed rice- This is such a nice change from typical barbeque due to the Asian influence but no less delicious for your summertime eating. Take advantage of in-season juicy peaches and summer's grilling to wow family and friends with this delicious, unique kabob meal.
    Servings
    5 people
    Cook Time Passive Time
    40 minutes 1-8 hours to marinate
    Meal Plan
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    Servings
    5 people
    Cook Time Passive Time
    40 minutes 1-8 hours to marinate
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2pound pork tenderloin, cut into 1 1/2 inch cubes
    • 1 small red onion, cut in half, divided
    • 1/2cup soy sauce or tamari, divided
    • 4 garlic cloves, smashed, divided
    • 3tablespoon tomato paste
    • 1/2teaspoon freshly ground black pepper, divided
    • 1/4cup grapeseed or coconut oil
    • 3tablespoon fish sauce*
    • 2tablespoon apple juice
    • 2 peaches, pitted and halved
    • 1/2 red onion, peeled and cut through the root end
    • 1tablespoon melted butter
    • 1 jalapeno pepper
    • 1 small nub fresh ginger, peeled
    • 1tablespoon rice wine vinegar
    • 1 large bok choy, end removed
    • 5cup cooked white rice**
    Instructions
    1. Place the pork cubes in a large storage container or large zip lock plastic storage bag. Set aside.
    2. Combine 1/2 the onion, 1/4 cup of soy sauce, 2 smashed garlic cloves, 1 tablespoon tomato paste, 1/4 teaspoon ground black pepper and the following 3 ingredients (through apple juice) in a high speed blender or food processor and puree until smooth.
    3. Pour the marinade over the pork cubes and store covered in refrigerator for at least 1 hour and up to 8 hours.
    4. Preheat your grill to medium high (keep grill on as once barbeque sauce is prepared you will be grilling the kabobs).
    5. While the pork marinates prepare the barbeque sauce: Brush the melted butter on the cut surface of the peaches and remaining onion half. Place the peaches, onion, and jalapeno pepper on the grill a couple minutes on each side or until you get nice grill marks all over. Roughly chop the grilled peaches and onion. Trim off the stem of the jalapeno and remove the seeds and ribs. Add the peaches, onion, jalapeno, 1/4 cup of soy sauce, 2 tablespoons tomato paste, 2 smashed garlic cloves, 1/4 teaspoon ground black pepper and the following 2 ingredients (rice wine vinegar and ginger) into a high speed blender or food processor. Blend until smooth. Pour the sauce ingredients into a saucepan and bring to a boil over high heat. Reduce heat to medium low and simmer uncovered for 5-10 minutes or until slightly thickened.
    6. Thread pork cubes on skewers (if using wooden ones be sure to soak them in water for 20 minutes prior to placing on grill).
    7. Grill the pork skewers for a total of 10 minutes or until cooked through, turning the skewers every couple of minutes.
    8. Remove the pork from the skewers and brush on some of the barbecue sauce (reserve remaining sauce for serving). Let the pork rest for 5-10 minutes before serving. Serve with remaining barbeque sauce, the rice and bok choy.
    9. To prepare the bok choy: Drizzle some grapeseed or olive oil and sprinkle a little salt and pepper on the bok choy. Grill the bok choy at the same time as the pork kabobs (turn them once). The bok choy should only take about 7 minutes. Remove from grill and drizzle a little more olive oil and season with salt and pepper, to taste, if desired.
    Recipe Notes

    * I have left the fish sauce out and it is still delicious.

    **Prepare the rice after marinating pork but before making the barbeque sauce as it takes 20 minutes to cook. Cover and keep warm until ready to serve.

    Cubed chicken breasts or firm tofu would be good substitutes to the pork.

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