Grilled Pork Kebabs with Sweet Sriracha Glaze

I was a little premature in my plans to grill these Pork Kebabs last night, as it was quite cold and was accompanied by few snow flakes. I was extremely excited to give this new recipe a try, as the kebabs can be ready in just 1 hour from start-to-finish; perfect for a weeknight summer meal. My older son loved the kebabs and ate 2 full skewers (he rated them highly; 4-stars). While the technique resulted in perfectly cooked pork, I was disappointed that the promise of the hot/sweet/salty flavors was not, in the end, well-balanced. The pork was too sweet, lacking heat and salt.  Overall, an easy 1 hour meal. Worth making, but I can rate it only 3-stars.

Flavors slightly out-of-balance

Flavors slightly out-of-balance

The recipe was not clear as to when to ignite the charcoal. If you are pressed for time, I would recommend lighting it right after salting the pork. The recipe will take a total of 45 minutes. Last night I followed the order of the recipe and ignited after the preparing the skewers, which may have allowed the flavors to be absorbed by the pork; and added about 25 minutes.


  1. The ingredients call for a total of 1-1/2 pounds of pork tenderloin, and the in-package weight of mine was 2-1/2 pounds. I didn’t check the final trimmed weight, and am not sure if that was the cause of lack of salt.
  2. Also, the balance of flavors was overly sweet. It lacked a little heat from the Sriracha and salt.
  3. I minced 1/4 cup of cilantro, but didn’t use all.
  4. If using a gas grill, pre-heat for 15-minutes with all burners to high before cleaning and oiling the grill. When cooking, just leave the primary burner on high. All other burners should be turn off.
  5. Check to see if your pork is enhanced (i.e. injected with a salt solution), and if so do not sprinkle with salt in step 1.

Rating: 3 stars.
Cost: $10.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 5:15 PM. Ready at 6:30 PM.

Chris Kimball’s original recipe is here.  My descriptions of how I prepare it today are given below:

2 (12-ounce) pork tenderloin
1 teaspoon kosher salt
3 tablespoons packed brown sugar
1-1/2 tablespoons Sriracha sauce
1 teaspoon cornstarch
Vegetable oil spray
1/4 cup minced fresh cilantro

  1. Trim away the silverskin and any extra fat from the tenderloin. Cut into 1″-cubes. Add to a large bowl and  sprinkle with 1 teaspoon kosher. Toss until combined and allow to stand for 20 minutes at room temperature.
  2. Meanwhile, in a small bowl whisk together brown sugar, Sriracha, and cornstarch together. Measure out 1-1/2 tablespoons of the Sriracha mixture and set aside from brushing the meat on the grill.
  3. After the 20 minutes has passes, add the remaining Sriracha mixture to pork and toss until evenly coated.
  4. Thread the pork cubes onto four-to-five 12″ skewers; leave 1/4″ between the pieces of pork. Generously spray both sides of meat skewers with vegetable oil spray.
  5. Open the bottom and top vents completely, and ignite a chimney starter filled with charcoal; about 6 quarts. After 20 minutes and the top coals become partially covered with ash, empty over half the grill leaving the other half empty. Replace cooking grate, cover and pre-heat for 5 minutes. Clean and oil cooking grate.
  6. Put pork on hot side of the grill for about 4 minutes until well charred. If it’s a cold day I recommend covering; otherwise leave uncovered. Flip over and brush the tops with reserved Sriracha mixture. Cook the second side for about 4 more minutes; take the internal temperature of the meat and remove when it registers 140-degrees.
  7. Remove to a serving platter, loosely tent with aluminum foil, and allow to rest for 5 minutes. Sprinkle with minced cilantro and serve.

3 Responses to Grilled Pork Kebabs with Sweet Sriracha Glaze

  1. Jonny Rashid says:

    Just made this. I halved the hoisen and Sriracha recipes and put them on two pounds of tenderloin. I made my sauces to taste (spicier and saltier), and I thought it turned out great. Kimball goes easy on spice and garlic, but it’s not hard to change it.

  2. Megan says:

    This is the BEST cooking/recipe website ever! For all of us ATK/CC/CI fans it is THE “go to” layman’s true taste tested site. Although rarely, some of Chris’s recipes have been epic fails for me, and I have been in the kitchen for 30 years. I love your insight, details and evaluations. Thank you so much. This is a bookmark for me!

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