|Nutritional Guidelines (per serving)|
|Servings: 6-8 Kebabs (6-8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Indonesian inspired pork kebabs (Satay) are marinated in a lime, soy and brown sugar marinade, then grilled hot and fast. These not only make a great entree but an excellent appetizer. You can get them ready ahead of time and grill them up in about 10 minutes.
- 3 pounds/1.4 kg boneless pork loin, cut into 1-inch cubes
- 1 onions, thinly sliced
- 1 to 2 cloves garlic, minced
- 1/4 cup/60 mL soy sauce
- 1/4 cup/60 mL lime juice
- 2 tablespoon/30 mL brown sugar
- 1 tablespoon/15 mL ground coriander
- 1 tablespoon/15 mL cumin seeds
- 2 teaspoons/10 mL salt
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL ground ginger
Place pork cubes in a shallow glass baking dish.
Combine other ingredients and mix well.
Pour over pork, cover and let marinate in the refrigerator for at least 4 hours.
Drain and reserve marinade. Arrange pork cubes onto skewers, leaving about 1/4 inch space in between each cube.
Brush marinade over meat and place on a hot grill.
Cook for about 5 minutes over a medium fire then turn.
Baste with more marinade and continue cooking for another 5 minutes.
Discard remaining marinade.
Continue cooking and turning until done, or once the meat reaches an internal temperature of 165 F.
Once cooked, remove from heat and serve with side sauces of choice.