In this filling and well-liked casserole, chicken is combined with mixed vegetables, noodles, and cheese.
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 6 |
Ingredients
- ¼ cup vegetable oil
- ¼ cup soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons finely chopped spring onion
- 1 teaspoon sesame seeds
- 1 clove garlic, crushed
- ⅛ teaspoon red chili powder, or to taste
- salt and freshly ground black pepper to taste
- 1 ½ pounds pork tenderloin, cut into cubes
- 1 onion, cut into chunks, or to taste
- 1 (8 ounce) package fresh mushrooms, or to taste
- 1 large red bell pepper, cut into chunks, or to taste
- 1 zucchini, cut into chunks, or to taste
Instructions
- Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.
- Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- You can use chicken breast instead of pork tenderloin.
- You can cook these on a BBQ grill if preferred. Grill over indirect heat for about 10 minutes, turning every 4 minutes or so.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 685 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made this last night and cooked them on the BBQ. Only put meat, onion and peppers on the skewers and cooked the mushrooms and zucchini, with extra onion and peppers in a slotted pan. This will be a summertime favorite.
We loved these pork kabobs! I made the marinade as written with natural peanut butter, and I included onion, mini portabello mushrooms, mini sweet peppers, zucchini and yellow squash. Wonderful stuff!
Very tasty! I followed the recipe and loved it. Next time I might add some red pepper for a little heat.
I stuck to the recipe and it was okay. The meat was a little dry (despite not cooking the full 30 minutes) so I made another batch of marinade to use as a sauce. I agree with other reviewers that the sauce was okay but a bit bland, no zing factor. I think ginger & sesame oil would definitely help.
love this recipe
I made this as an appetizer for Super Bowl and everyone raved about it! I did swap out MCT Oil for the vegetable oil and I didn’t use any of the veggies. Cut chunks a little small, about 1″ and cut about 10 min off the cook time. They were so easy. I will definitely make these again!
I made this as written and it was okay, but I don’t think I’d make it again. It tasted a little flat, like something was missing for a pop of flavor.
Tried this recipe for supper tonight. Per another reviewer’s suggestion, I doubled the amount of peanut butter (Kirkland brand: only peanuts). I also added a teaspoon of sesame oil. Not a fan of zucchini, so used only red pepper, onion and mushrooms for veggies. Hubby BBQ’d the kebabs. We enjoyed them with a nice bottle of Niagara riesling gewurztraminer. Will definitely make these again.
I didn’t have the skewers, so instead i made it in a frying pan and served it over rice. My whole family thoroughly enjoyed it.
I used roasted peanut oil and doubled the peanut butter to up the peanut flavor factor as well as give the marinade more body. We marinaded cubed chicken in this for 1 hour the first night and 8 hours the second and basted the kabobs while they were on the grill. Nice balance of flavors, but not as bold as I would have prefered.
Great pork tenderloin! Didn’t have enough soy sauce so used 1/3 of Worcester sauce. It made it awesome!
10.13.16 Can’t tell you exactly what it is, but I thought the sauce was lacking something. I did add more low-sodium soy sauce, but I’m thinking maybe more peanut butter as that flavor is totally missing. Didn’t add the veggies on the skewers based on the side dishes I was serving with it, but otherwise, followed the recipe. It was good, but I had high hopes for this, and was just a little bit of a let down.