Coconut Lime And Pork Skewers Recipes

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COCONUT LIME AND PORK SKEWERS



Coconut Lime and Pork Skewers image

From Food Network Magazine. These delicious pork skewers are served in lettuce leaves with chopped peanuts, scallions and cucumber for topping. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
1 (13 1/2 ounce) can coconut milk
2 tablespoons vegetable oil (plus more for grill)
4 garlic cloves, smashed
1/3 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/3 cup fresh cilantro (plus more for topping)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Asian chili sauce (Sriracha)
romaine lettuce leaf, for serving
chopped roasted peanuts, for topping
scallion, for topping
cucumber, for topping

Steps:

  • Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 4 hours.
  • Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
  • Meanwhile, combine 1 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.

Nutrition Facts : Calories 545.4, Fat 33.2, SaturatedFat 21, Cholesterol 110.7, Sodium 814.9, Carbohydrate 26, Fiber 0.1, Sugar 21.6, Protein 37.8

GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE



Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Steps:

  • Sauce:
  • Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
  • Swordfish:
  • Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

PORK SKEWERS



Pork skewers image

Make our simple barbecued pork skewers and mix and match with your favourite marinades. We have tips for three flavourful glazes

Provided by Esther Clark

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 2

500g pork neck
your chosen glaze (optional)

Steps:

  • Slice the pork neck into 4cm strips, then toss with your chosen glaze. Leave to marinate for 2 hrs, then thread onto three large skewers. Light the barbecue. Once the flames have died down, cook the skewers for 5 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze, then cook for a further 2-3 mins on each side, or until cooked through.

Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Protein 29 grams protein, Sodium 0.2 milligram of sodium

JERK-ISH PORK SKEWERS



Jerk-ish pork skewers image

Fire up the barbecue to make these pork skewers, packed with herbs and spices. Pair with a rice salad and they'll go down a treat with the whole family

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 40m

Number Of Ingredients 11

500g pork mince (at least 10% fat)
2 tsp allspice berries, ground using a pestle and mortar
1 tsp ground cinnamon
2 tsp thyme leaves
2 spring onions, finely chopped
2 garlic cloves, finely chopped
1 lime, zested and cut into quarters
2 tsp molasses or honey
2 tbsp olive oil
rice salad, to serve (optional)
8 wooden skewers, soaked in water for at least 2 hrs

Steps:

  • Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.
  • Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
  • Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
  • Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

Nutrition Facts : Calories 279 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.2 milligram of sodium

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