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Peanut Pork or Chicken Kebobs Recipe

Peanut Pork or Chicken Kebobs Recipe

My daughter, Emma, first tasted skewered meat as a toddler at a Vietnamese restaurant in our New England town. Her delighted diversion, sliding pieces of seasoned meat off the skewers, made our restaurant meal a lot more pleasant. Requests for "meat on a stick" came soon after and have never stopped. You can make this marinade in a snap in the food processor up to two days before you use it. Use it on chicken, pork, or some of each. Kabobs can be served as is or with the Grilled Pineapple Chutney.


  • 3 tbsp. unsalted peanuts
  • 1/4 cup soy sauce
  • 3 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. ground coriander
  • 1 tbsp. brown sugar
  • 3/4 tsp. black pepper
  • 1 garlic clove, minced
  • 2 lbs. pork tenderloin or 6 boneless chicken breast halves, trimmed and cut into 1- to 1 1/2-inch cubes
  • 1 lemon cut into 8 wedges


  1. If you are using wooden skewers, soak them in water for at least 30 minutes. Blend the peanuts, soy sauce, lemon juice, olive oil, ground coriander, brown sugar, pepper, and garlic in a food processor. Add to a bowl with the cut-up pork or chicken and toss to coat. Chill and marinate for 1 hour.
  2. Push the meat onto one end of 8 skewers. Grill directly over medium coals for 5 to 8 minutes or until the meat is just cooked through. Serve with lemon wedges. Serves 8.