Juicy Marinated Pork Kebabs (with Peanut Noodle Salad)
These grilled pork kebabs are everything I love in a dinner: bold, balanced, and totally doable on a weeknight. The pork is marinated in a tangy, slightly spicy blend of tamari, maple syrup, and sriracha, then grilled until deeply caramelized. Served over a creamy peanut noodle salad with crunchy vegetables and fresh herbs, this meal delivers on flavor and texture in every bite.
The key to juicy, flavorful BBQ pork kebabs is all in the marinade. Let the cubed meat soak for at least an hour. Or, go a step further and skewer the pork ahead of time. If you're entertaining or simply planning ahead, you can refrigerate the assembled kebabs for several hours before grilling. Just be sure to bring them to room temperature before they hit the grill for even cooking.
- 3 tablespoons plus 2 teaspoons low-sodium tamari or soy sauce divided
- 2 tablespoons plus 2 teaspoons maple syrup or honey divided
- 1 tablespoon plus 2 teaspoons fish sauce divided
- 1 tablespoon neutral vegetable oil
- 3-4 teaspoons sriracha divided, plus more for serving
- 2 garlic cloves divided
- 1 pound pork tenderloin or boneless skinless chicken thighs, trimmed and cut into 1 ½-inch chunks
- 1 teaspoon coarsely chopped ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- Salt
- ½ cup water plus more as needed
- 8 ounces soba noodles or spaghetti
- 1 small red bell pepper very thinly sliced
- ½ small English cucumber very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint, plus more for serving
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts