Make: Easy Brown Sugar and Sriracha Pork Kebabs

Photo by Becca Boyd

When I plan meals during the spring and summer months I feel like there is a unspoken but expected subtext: Recipes must take less than 20 minutes, yield less than one dish to be washed, and bonus points for use of the grill. I’ve just waited too long for these warm, sunshiny days and by the time I’m ready to make dinner (which is usually around the time my family is complaining of hunger), time is most certainly of the essence.

Cue these pork kebabs. They’re simultaneously sweet and fiery hot and their tenderness is unparalleled. They can be prepped ahead and held in the fridge for several hours which makes them great for entertaining. (I’ve found that the standard hamburgers and hot dogs ends up being more work than I initially think.) I’d serve these kebobs with a fresh cole slaw and summer sweet corn for a meal that will keep you outside with your guests — and out of the kitchen — for as much time as possible.

Brown Sugar and Sriracha Pork Kebabs
Serves 6

Ingredients
2 1/2 lb. pork tenderloin, trimmed and cut into one-inch chunks
3 tbsp. brown sugar
1 tsp. kosher salt
1 tsp. cornstarch
1 1/2 tbsp. Sriracha
2 scallions, thinly sliced

Method

1. Whisk brown sugar, salt, cornstarch and Sriracha in a small bowl until smoothly combined.
2. Reserve 1 1/2 tbsp. of the mixture by placing it in a second small bowl.
3. Toss pork with mixture until evenly coated. Place chunks onto 4-6 skewers.
4. Heat grill to high and let heat, covered, about fifteen minutes.
5. Leave one burner on and turn off the others. Place skewers over hot side of the grill and let cook about three minutes.
6. Flip and brush with reserved marinade. Continue to grill another 4-5 minutes on second side.
7. Transfer to serving platter and let rest about five minutes, covered with foil.
8. Serve, topped with scallions.

Per serving: 294 calories, 6.6 fat grams, 138 milligrams cholesterol, 542 milligrams sodium, 816 milligrams potassium, 5.9 grams carbohydrates, 4.5  grams sugar, 49.6 grams protein.

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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