Grilled Pork-Zucchini Skewers with Creamy Peanut Sauce
Tender pork cubes skewered with fresh zucchini, mushrooms, and pearl onions, grilled to perfection and served with a zesty, creamy peanut sauce for dipping.
Ingredients
- 12 pieces bamboo skewers
- 1 lb pork, cut into 1-inch cubes
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, halved lengthwise
- 3 medium zucchini, cut into 1/2-inch rounds
- 1 lb pearl onions, peeled
- 2 tablespoons extra-virgin olive oil
- to taste kosher salt
- to taste freshly ground black pepper
- 1 inch piece ginger, peeled and chopped
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 teaspoon white vinegar
Instructions
- Soak bamboo skewers in water for at least 20 minutes to prevent burning.
- In a bowl, combine pork cubes with minced garlic, 1 tablespoon olive oil, salt, and pepper. Toss to coat and set aside.
- Prepare vegetables: keep mushrooms halved lengthwise, peel pearl onions, and slice zucchini into 1/2-inch rounds.
- Thread pork, zucchini slices, mushroom halves, and pearl onions alternately onto each skewer, leaving a little space for even cooking.
- Brush skewers lightly with remaining olive oil and season with a pinch of salt and pepper.
- Preheat grill or grill pan over medium-high heat. Grill skewers for about 12-15 minutes, turning occasionally, until pork is cooked through and vegetables are tender and slightly charred.
- Meanwhile, prepare the peanut sauce by blending peanut butter, soy sauce, lime juice, sugar, white vinegar, chopped ginger, and 2-3 tablespoons of warm water until smooth and creamy. Adjust consistency with water as needed.
- Serve skewers hot with the creamy peanut sauce on the side for dipping.
