These Korean-inspired kebabs are juicy and really easy to prepare — in the oven or on a BBQ grill. I've made these for years, and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe, but the meat is so succulent you don't need it.
Ingredients
- 0.25 cups vegetable oil
- 0.25 cups soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons finely chopped spring onion
- 1 teaspoon sesame seeds
- 1 clove garlic , crushed
- 0.13 teaspoons red chili powder , or to taste
- salt and freshly ground black pepper to taste
- 1.5 pounds pork tenderloin , cut into cubes
- 1 onion , cut into chunks, or to taste
- 1 package fresh mushrooms , 8 ounce
- 1 large red bell pepper , cut into chunks, or to taste
- 1 zucchini , cut into chunks, or to taste
Instructions
-
1
Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.
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2
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
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3
Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.
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4
Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
Per serving
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