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.
- 2 lbs. pork tenderloin
- 1 tablespoon Badia Complete Seasoning
- 8 wooden or metal skewers
- 1 13.5 oz. can coconut milk
- ⅓ cup brown sugar
- ¼ cup lime juice
- 1 Tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon sriracha
- 2 tablespoons soy sauce
- 8 romaine leaves
- ½ cup chopped unsalted peanuts
- ¼ cup chopped scallions
- Cube the pork tenderloin into 2 inch thick pieces and place in a large bowl.
- Toss with the Badia 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 ½ cup 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.
- Remove the pork from the marinade draining off most of the excess, you can even set them on paper towels to dry them off before you skewer them which is what I found worked best.
- Divide the pork on to the 8 skewers.
- Preheat your grill to medium-high heat.
- Oil you 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 lettuce leave and garnish with the peanuts and scallions.