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Korean Kebabs

Korean Kebabs

This is a juicy dish and really easy to prepare. Serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.

Ready in: 65 minutes plus 2 hrs marinating

Serves: 6

Complexity: very-easy

kcal: 237

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¼ cup rice bran oil
¼ cup soy sauce
1 tbsp peanut butter
2 tbsp finely chopped spring onion
1 tsp sesame seeds
1 clove garlic, crushed
⅛ tsp red chilli powder, to taste
1 kg pork tenderloin, cut into cubes
1 onion, cut into chunks
250 g fresh mushrooms, to taste
1 large orange bell pepper, cut into chunks
1 zucchini, cut into chunks


Mix oil, soy sauce and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chilli powder and SIDS SALT & PEPPER. Add pork to marinade then turn to coat.
Marinate pork in the refrigerator for 2-4 hours.
Preheat oven to 200°C. Line a rimmed baking sheet with aluminum foil.
Thread pork, onion, mushrooms, bell pepper and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
Bake in the oven until pork is tender and browned, about 30 minutes.