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
- 1-2 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 marinade in 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 degrees F. Once cooked, remove from heat and serve with side sauces of choice.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|