Korean Kebabs

This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favourite with family and friends. Depending on if I'm watching my carbs or not determines what I serve them with.

If I'm not to fussed on my carb intake I serve them on a bed of rice, but they tast amazing with a nice Asian inspired salad like an Asian Slaw.

This is a sauceless recipe but the meat is so succulent you don't need it.


Matthew's Cooking Tip:

You can also use chicken breast for this recipe.

You can cook these on a barbeque if preferred. Grill over indirect heat for about 10 minutes, turning every 4 minutes or so.

Nutrition Facts

237 calories;
protein 21.2g 42% DV;
carbohydrates 8.8g 3% DV;
fat 13.3g 21% DV;
cholesterol 49mg 16% DV;
sodium 684.7mg 27% DV. 


Original recipe yields 6 servings
Ingredient Checklist


Instructions Checklist
  • Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.

  • Marinate pork in the refrigerator for 2 to 4 hours.

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

  • Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.

  • Bake in the preheated oven until pork is tender and browned, about 30 minutes.