Grilled Pork Kabobs with Red Chile Sauce

Grilled Pork Kabobs with Red Chile Sauce
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 5.3 g
  • Cholesterol: 67.2 mg
  • Sodium: 872.8 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 25.9 g

View full nutritional breakdown of Grilled Pork Kabobs with Red Chile Sauce calories by ingredient
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This has so much flavor without a lot of guilt. Very easy recipe. Enjoy! This has so much flavor without a lot of guilt. Very easy recipe. Enjoy!
Number of Servings: 8



    1/4 cup low-sodium soy sauce
    1/2 cup oyster sauce (1/4 for marinade, 1/4 for sauce)
    3 Tbs finely chopped cilantro leaves and stems
    2 Tbs finely chopped garlic
    1 Tbs sugar
    1 teaspoon freshly ground black pepper
    1 1/2 pounds pork tenderloin, cut into chunks (approx 2")
    Onion cut into fairly large peices
    1 1/2 cups of white rice cooked
    Wooden skewers, soaked in cold water for 15 minutes
    Chile Sauce, recipe follows

    Chile Sauce:

    1/4 cup fresh lime juice
    1/4 cup oyster sauce
    1 tablespoon soy sauce
    1 fresh red chile, finely diced (the dried kind)
    3/4 shallot, finely diced
    Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.


Makes approx. 6 servings

Whisk together the soy sauce, 1/4 cup oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
Put the cut port tenderloin into a large ziplock back and pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
Skewer pieces of pork onto skewers, alternating with a piece of onion.
Heat grill to high. Grill the meat on both sides until slightly charred and cooked through, about 3-4 minutes per side.

Serve with the Chili Sauce on the side for dipping and with white (or brown) rice with fresh cilantro chopped and tossed in before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user SHONNIEMICHELLE.

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