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 wine, a Sauvignon Blanc and a Red Blend. 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.