Kebabs are popular in a wide range of cultural cuisines and these easy pork kebabs get their Thai flavor profile from a dipping sauce made with soy sauce, lime juice, spicy chiles, garlic and ginger. Kebabs are an easy Summer meal on the grill, but they are also simple to enjoy indoors in Winter with the use of a Cuisinart Griddler, or other indoor grill.
“Pros” of Indoor Grilling
This week I had some vegetables left over and wanted to put them to good use before they spoiled (a big reason people don’t put as many vegetables on their grocery list – they spoil before you figure out what to do with them).
These low carb pork kebabs were a perfect way to use the veggies and the protein…..Quick and easy.
They cook much quicker than on an outdoor grill because the indoor griddlers cook from both the top and the bottom at the same time.
My indoor griddler is a Cuisinart Griddler Delux and it was just over $200.00 I was inspired to get one by watching Hubert Keller on his PBS cooking show. He made it look so easy…..and it is!
I just wanted to be like Hubert! Here’s what it looks like:
Check this post out for more detailed information around the pros and cons of cooking with an indoor grill
5 Different Flavor Combinations for Low Carb Kebabs
I couldn’t decide whether a fennel and rosemary combination or a Thai-style kebab with soy sauce and lime juice would taste better. I also wanted to try another Thai-inspired flavor highlighting peanut butter, which was not truly low carb, but not over-the-top either.
I used the same veggies on the skewers so the only difference was the marinade and dipping sauce for the pork. The recipe below pairs Thai flavors with the pork kebabs
After enjoying how easy kebabs were to make, and how readily they satisfied my friends different diet preferences, I started experimenting. These salmon kebabs in a lemon herb marinade and these chicken kebabs with a Mexican dipping sauce were crowd pleasers (as well as low carb). Another favorite with pork was this Pork kebabs with mustard-rosemary baste.
Try whatever marinade appeals to you and use whatever veggies you have in your refrigerator. It’s pretty hard to go wrong.
Low Carb Pork Kebabs with Thai Dipping Sauce
- ⅓ cup soy sauce
- 2 Tbsp fresh lime juice
- 2 Tbsp water
- 2 tsp hot chili oil or a couple of tsp hot chili powder (*see note at bottom of recipe)
- 2-3 cloves garlic minced
- 1 Tbsp minced ginger
- 1 lb. pork tenderloin cut into cubes (I did mine about 1″ x 1″)
- 1 orange or yellow bell pepper cut into chunks
- 1 red onion quartered
- Combine soy sauce, lime juice, water, chili oil (or spice), garlic and ginger in large bowl. Set aside 1/3 cup mixture for dipping sauce.1/3 cup soy sauce, 2 Tbsp fresh lime juice, 2 Tbsp water, 2 tsp hot chili oil, 2-3 cloves garlic, 1 Tbsp minced ginger
- Add pork cubes to the bowl and mix well with the sauce using hands or large spoon. Make sure the cubes get a good covering of sauce. Cover the bowl and refrigerate for a couple of hours.1 lb. pork tenderloin
- Preheat griddler to high heat. Thread the pork strips onto 8-10″ wooden or metal skewers, alternating pork with peppers and onions. (*note: the onion quarters may fall apart a bit, so just stack them together on the skewer).1 orange or yellow bell pepper, 1 red onion
- Place skewers on griddler and lower the top down. If you are using a regular grill, you will need to turn the skewers after about 5 minutes. If using a griddler, just cook them for 5-7 minutes or until pork is no longer pink and the juices run clear.
- Serve with the reserved dipping sauce
*if you want to make your own hot chili oil, combine 2 tsp peanut oil with 1/2 tsp red pepper flakes in microwavable cup. Microwave at high 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
Homemade harissa is a great choice for a dipping sauce also! No sugar and high flavor with spicy chilies!