PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Fire up the grill, open a bottle of white wine and throw these Thai coconut pork skewers on the grill for dinner tonight.
My favorite time of the year is here.
Warm weather, grilling, sitting on the deck with a nice cold beverage in hand. Now usually that’s a cold beer for me but Christie has gotten me into wine these days too. I never thought it would happen but it finally did. 
If you can’t beat ’em join ’em, isn’t that what they say? I actually like both red and white now, but for the hot weather white is definitely winning these days.
We started out with a couple of bottles of Santa Rita Wine, a Sauvignon Blanc and a Hero’s Salute from their 120 Series. We liked them both, but for this recipe we chose to drink the white.
Then I got to thinking about what I like to grill the most…and I immediately went to kabobs. I don’t know what it is about grilling kabobs but they just seem to have a lot more flavor than just grilling one big piece of meat. I guess because there’s more surface area for the marinade to get all over…or it’s just more fun to eat things on sticks.
First I grabbed Badia Spices Complete seasoning for the pork. This seasoning can go on almost anything – it has onion, garlic and cumin all blended together to make an all around great seasoning for meats.
Toss the pork together with the seasoning and then get it into the marinade. The marinade has coconut milk, brown sugar, sriracha, garlic and soy sauce. Sweet and spicy all at once – the perfect flavors to make these Thai Coconut Pork Kabobs the hit of the dinner table.
Once they’re done in the marinade you can get them on the grill, save some of the marinade for basting to keep these pork kabobs extra juicy and flavorful.
Once the kabobs are grilled all that’s left to do is crack open that bottle of white. The crisp taste of this Sauvignon Blanc with these pork kabobs will blow you away. I can’t think of a better way to have dinner on the deck.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
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Grilled Thai Coconut-Lime Pork Skewers
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tender pork tenderloin marinated in a creamy coconut-lime sauce with a hint of spice, then grilled to perfection. Served with crunchy peanuts and fresh scallions for a vibrant finish.
Ingredients
- 2 lbs (0.91 kg) pork tenderloin
- 1 tablespoon (15 ml) complete seasoning
- 8 wooden or metal skewers
- 1 13.5 oz (400 ml) can coconut milk
- 1/3 cup (79 ml) brown sugar
- 1/4 cup (59 ml) lime juice
- 1 tablespoon (15 ml) olive oil
- 4 garlic cloves (minced)
- 1 tablespoon (15 ml) sriracha
- 2 tablespoons (30 ml) soy sauce
- 8 romaine leaves
- 1/2 cup (118 ml) chopped unsalted peanuts
- 1/4 cup (59 ml) chopped scallions
Instructions
- Cube the pork tenderloin into 2 inch (5 cm) thick pieces and place in a large bowl.
- Toss with the complete seasoning and let sit while you put together the marinade.
- Combine the marinade ingredients in a large sealable bag or a glass dish. Pour out a 1/2 cup (118 ml) of the marinade and set aside for basting the kabobs.
- Add the seasoned pork to the marinade and toss to coat the pork completely.
- Cover and refrigerate for at least 4 hours or up to overnight. (If using wooden skewers, remember to soak them in water for an hour or two while the pork marinates).
- Remove the pork from the marinade, draining off most of the excess. You may pat them dry with paper towels before skewering.
- Divide the pork onto the 8 skewers.
- Preheat your grill to medium-high heat (about 375°F / 190°C).
- Oil your grill grates or spray with a non-stick spray, then place on the kabobs.
- Grill for 3-4 minutes, then turn and baste with the reserved marinade.
- Keep turning every 3-4 minutes and basting until you’ve reached a total cooking time of 15-18 minutes.
- Remove the kabobs from the grill and place on a platter.
- Serve the kabobs on the romaine leaves and garnish with the chopped unsalted peanuts and scallions.
Notes
If using wooden skewers make sure to soak them in water for an hour or two before getting them on the grill.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
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Frequently Asked Questions
What type of pork works best for these skewers?
Pork tenderloin is ideal for these skewers as it remains tender and juicy when grilled.
How long should I marinate the pork with Badia Spices Complete seasoning?
Marinate the pork for at least 30 minutes to allow the flavors to penetrate, but you can marinate it for up to 2 hours for even more flavor.
What wine pairs well with the Thai coconut pork skewers?
A Sauvignon Blanc, like the one from Santa Rita, complements the flavors of the skewers and enhances your outdoor grilling experience.
