Juicy Marinated Pork Kebabs (with Peanut Noodle Salad)
These grilled pork kebabs are everything I love in a dinner: bold, balanced, and totally doable on a weeknight. The pork is marinated in a tangy, slightly spicy blend of tamari, maple syrup, and sriracha, then grilled until deeply caramelized. Served over a creamy peanut noodle salad with crunchy vegetables and fresh herbs, this meal delivers on flavor and texture in every bite.
The Recipe Breakthrough: Make-Ahead Magic
The key to juicy, flavorful BBQ pork kebabs is all in the marinade. Let the cubed meat soak for at least an hour. Or, go a step further and skewer the pork ahead of time. If you're entertaining or simply planning ahead, you can refrigerate the assembled kebabs for several hours before grilling. Just be sure to bring them to room temperature before they hit the grill for even cooking.
If you love meals that deliver big flavor with minimal fuss, you might also enjoy this yogurt-marinated chicken or these grilled thick-cut pork chops. For another bold pork option, check out this gochujang marinated pork tenderloin salad.
Nicki's Tip: One challenge when it comes to cooking is the shopping - for many years of my life, grocery shopping felt like a serious chore. However, a few simple shifts can bring more ease (and even pleasure!) to the shopping experience. Learn more in this newsletter, which inspired these pork kebabs!
Ingredients You’ll Need
- Pork tenderloin or boneless, skinless chicken thighs: These cuts stay tender and juicy with quick, high-heat cooking. Pork tenderloin has a mild flavor and lean texture, while chicken thighs add richness. Both absorb the marinade well.
- Tamari or soy sauce: A source of umami and salt. Tamari is gluten-free, and both versions add depth to the marinade and peanut sauce.
- Maple syrup or honey: Adds natural sweetness that helps balance salt and acid, while also encouraging browning on the grill.
- Fish sauce: Salty and savory, fish sauce adds that “something extra.” Use sparingly — a little goes a long way in rounding out the dressing’s flavor.
- Sriracha: Brings gentle heat and complexity. You can scale up or down depending on your spice preference.
- Garlic and fresh ginger: Grated or blended for even flavor distribution. These add aromatic warmth that carries through the whole dish.
- Natural creamy peanut butter: Be sure to use unsweetened, natural peanut butter. Some conventional brands with added sugar or oils can make the dressing overly thick or cloying.
- Fresh lime juice: Acidity brightens the peanut sauce, cuts through richness, and keeps the dressing from feeling too heavy.
- Soba noodles or spaghetti: Soba noodles are naturally nutty and pair beautifully with peanut sauce. For gluten-free needs, look for 100% buckwheat (like Eden brand). Spaghetti is a great swap — it’s more neutral and holds up better in the salad.
- Red bell pepper and cucumber: Thinly sliced for crunch and freshness. These add contrast to the creamy noodles and bring a cooling element alongside the warm grilled kebabs.
- Fresh cilantro or mint: Bright, herbal, and essential for contrast. Both work well, and using a mix creates a deeper flavor.
- Scallions and chopped peanuts: Scallions give a sharp bite that balances the richness of the sauce. Peanuts add texture and reinforce the nutty theme of the dish.
How to Grill Juicy Pork Kebabs
Marinate pork tenderloin in a sweet-savory soy-maple mixture for at least 1 hour, then grill until caramelized and cooked through. Serve with a creamy peanut noodle salad for a vibrant, flavor-packed meal. Here are the step-by-step instructions for this recipe:
Step 1: Marinate the meat:
In a medium bowl, whisk together the tamari, maple syrup, fish sauce, vegetable oil, and a bit of sriracha. Grate in one clove of garlic. Add the pork or chicken and toss to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
Step 2: Make the peanut dressing:
In a mini food processor or blender, combine the remaining garlic clove and ginger. Process until finely chopped. Add the peanut butter, lime juice, remaining tamari, maple syrup, fish sauce, and sriracha. Season lightly with salt. Add water gradually and blend until smooth and creamy, scraping down the sides as needed.
Step 3: Prep the grill and noodles:
Preheat a grill to medium-high. Bring a large pot of water to a boil. Thread the marinated meat onto skewers and pat lightly dry.
Step 4: Cook the noodles:
Boil the soba noodles according to package directions. Drain and rinse well with cold water to stop the cooking. Transfer to a large bowl.
Step 5: Grill the kebabs:
Grill the skewers, covered, turning occasionally, until the meat is browned and caramelized, about 6 to 8 minutes total.
Step 6: Toss the noodle salad:
Reserve ¼ cup of the peanut dressing. Pour the rest over the noodles and toss to coat. Fold in the bell pepper, cucumber, herbs, and scallions. Taste and season as needed.
Step 7: Serve:
Divide the noodle salad among plates. Arrange the kebabs on top or alongside. Drizzle with reserved peanut dressing and sprinkle with chopped peanuts and more fresh herbs. Serve with sriracha for extra heat.
Storage Tip: Store any leftover kebabs and noodle salad separately. Reheat the kebabs gently and enjoy cold noodles for an easy next-day lunch.
Recipe Tips
- For the best flavor, marinate the meat for at least 1 hour or for up to 4 hours. If you’re entertaining, you can marinate the meat, then assemble the kebabs and refrigerate them for several more hours before grilling (bring the kebabs to room temperature before grilling).
- You can use bamboo skewers or metal skewers for the kebabs. If using bamboo, soak them for at least 1 hour so that they don’t burn on the grill.
- No grill? No problem. Drain the marinated meat, pat it lightly dry, then cook it in a well-oiled skillet.
- You can use either soba noodles or spaghetti. Soba noodles are made with buckwheat flour and have a toasted, nutty flavor. If you’re gluten-free, be sure to check the ingredient list, as many brands incorporate wheat flour—I use Eden brand, which is made with 100% buckwheat flour. Spaghetti will be milder, but it holds up a bit better in the dressing.
- The soba noodle salad is best eaten right away, since the dressing thickens up as it sits.
- Feel free to swap out the cucumber and bell pepper in the salad for other crunchy vegetables, such as sliced radishes, julienned carrots, and/or blanched green beans.
Recipe FAQs
Pork tenderloin is lean, tender, and quick to cook. Ideal for kebabs that won’t dry out.
Yes. Drain and pat the marinated meat dry, then cook in a well-oiled skillet over medium-high heat, turning to brown all sides.
At least 1 hour, and up to 4 hours. You can also assemble the skewers ahead and refrigerate them until ready to cook.
Soba noodles offer a nutty flavor, but spaghetti is a fine alternative if you prefer something milder or gluten-free.
Pork should reach 145°F with a 3-minute rest per USDA guidelines.
I’d love to hear how you make this your own. Do you stick with pork, swap in chicken, or go veggie-only with extra noodles? Leave a comment below or share a photo of your version!
P.S. More Grilling Recipes to Try:
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Juicy Marinated Pork Kebabs (with Peanut Noodle Salad)
Ingredients
Marinade and peanut dressing
- 3 tablespoons plus 2 teaspoons low-sodium tamari or soy sauce divided
- 2 tablespoons plus 2 teaspoons maple syrup or honey divided
- 1 tablespoon plus 2 teaspoons fish sauce divided
- 1 tablespoon neutral vegetable oil
- 3-4 teaspoons sriracha divided, plus more for serving
- 2 garlic cloves divided
- 1 pound pork tenderloin or boneless skinless chicken thighs, trimmed and cut into 1 ½-inch chunks
- 1 teaspoon coarsely chopped ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- Salt
- ½ cup water plus more as needed
Noodles
- 8 ounces soba noodles or spaghetti (see the Tips)
- 1 small red bell pepper very thinly sliced
- ½ small English cucumber very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint, plus more for serving
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts
Instructions
Marinate the meat
- In a medium bowl, whisk together 3 tablespoons of the tamari, 2 tablespoons of the maple syrup, 1 tablespoon of the fish sauce, the vegetable oil and 1 teaspoon of the sriracha. Using a microplane, grate in one of the garlic cloves. Add the meat pieces and toss to combine. Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 4 hours.
Make the peanut dressing
- In a mini food processor or high speed blender, add the remaining whole garlic clove and the ginger. Process until finely chopped.
- Add the peanut butter, lime juice, remaining 2 teaspoons tamari, 2 teaspoons maple syrup, 2 teaspoons fish sauce, and 1-2 teaspoons sriracha (to taste). Season lightly with salt (the fish sauce is salty, so you won’t need much). Process until smooth. Add the water—if your peanut butter is runny, cut back on the water slightly; you can always add more at the end. Process until smooth, scraping the sides once or twice (the dressing should be the texture of a rich heavy cream). Do Ahead: The peanut dressing can be refrigerated in an airtight container for up to 5 days. Bring it to room temperature before serving (it will thicken in the fridge).
Cook the noodles and grill the kebabs
- Preheat a grill to medium-high heat, and bring a large pot of water to a boil. Thread the marinated pork or chicken onto skewers and pat lightly dry with paper towels.
- Cook the soba noodles in the boiling water according to the package directions. Drain and rinse well in cold water. Transfer to a large bowl.
- Grill the kebabs (covered), turning occasionally, until they’re browned and caramelized, about 6-8 minutes total.
- Measure out ¼ cup of the peanut dressing and set aside. Pour the remaining dressing over the soba noodles and toss to coat. Fold in the peppers, cucumbers, cilantro and/or mint, and scallions. Taste and season the noodles with salt and pepper as needed.
- Divide the soba noodle salad onto plates, and arrange the kebabs on top or alongside. Drizzle the kebabs with the reserved peanut dressing, and sprinkle everything with chopped peanuts and more herbs. Serve with sriracha for drizzling.
Notes
- For the best flavor, marinate the meat for at least 1 hour or for up to 4 hours. If you’re entertaining, you can marinate the meat then assemble the kebabs and refrigerate them for several more hours before grilling (bring the kebabs to room temperature before grilling).
- You can use bamboo skewers or metal skewers for the kebabs. If using bamboo, soak them for at least 1 hour so that they don’t burn on the grill.
- No grill? No problem. Drain the marinated meat, pat it lightly dry, then cook it in a well-oiled skillet.
- You can use either soba noodles or spaghetti. Soba noodles are made with buckwheat flour and have a toasted, nutty flavor. If you’re gluten-free, be sure to check the ingredient list, as many brands incorporate wheat flour—I use Eden brand, which is made with 100% buckwheat flour. Spaghetti will be a more mild, but holds up a bit better in the dressing.
- The soba noodle salad is best eaten right away, since the dressing thickens up as it sits.
- Feel free to swap out the cucumber and bell pepper in the salad for other crunchy vegetables, such as sliced radishes, julienned carrots, and/or blanched green beans.
