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Grilled Sesame Pork Kebabs With Cucumber Salad

Grilled Sesame Pork Kebabs

iamwinfred
Grilled Sesame Pork Kebabs are a quick, flavor-packed weeknight dinner featuring tender pork tenderloin marinated in a bold sesame, ginger, and garlic glaze, then grilled to perfection with beautiful charred edges. Served alongside a crisp, tangy cucumber salad, this dish comes together in just 25 minutes and delivers restaurant-quality results with minimal effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 285 kcal

Equipment

  • Metal skewers or bamboo skewers Soak bamboo skewers in water for 30 minutes before use; flat metal skewers recommended to prevent meat from spinning
  • Gas or charcoal grill
  • Large mixing bowl
  • Whisk
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Tongs
  • Small bowl For cucumber salad
  • Microplane grater For grating ginger and garlic
  • Mandoline slicer (optional) For thin, uniform cucumber slices
  • Instant-read meat thermometer

Ingredients
  

For the Pork Kebabs

  • 1.5 lbs pork tenderloin about 680g, cut into 1-inch cubes
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil toasted sesame oil preferred
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp sesame seeds divided; toasting in a dry pan amplifies flavor
  • 1 tsp red pepper flakes optional
  • salt and black pepper to taste
  • 2 green onions chopped, for garnish

For the Cucumber Salad

  • 2 large cucumbers thinly sliced, about ⅛-inch thick
  • 0.25 red onion thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp sesame seeds
  • 2 tbsp fresh cilantro chopped
  • salt to taste

Instructions
 

  • Whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, half the sesame seeds, and red pepper flakes (if using) in a large bowl. Season with salt and pepper, then reserve ¼ cup of marinade in a separate small bowl for basting.
  • Cut pork tenderloin into uniform 1-inch cubes, add to the marinade, and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
  • Combine sliced cucumbers and red onion in a bowl. Whisk together rice vinegar, sesame oil, and sugar, then pour over vegetables. Add sesame seeds and cilantro, toss gently, season with salt, and set aside.
  • Thread 4–5 marinated pork pieces onto each skewer, leaving a small gap between pieces, and discard the used marinade.
  • Heat your grill to medium-high (about 400°F / 200°C), clean the grates with a wire brush, and lightly oil them with a paper towel dipped in vegetable oil.
  • Grill kebabs for 3–4 minutes per side without moving them, brushing with reserved marinade in the last minute, until pork reaches an internal temperature of 145°F (63°C), about 10 minutes total.
  • Remove kebabs from the grill, rest for 3–5 minutes, then garnish with remaining sesame seeds and chopped green onions. Serve immediately alongside the cucumber salad.

Notes

  • Cut pork into uniform 1-inch cubes to ensure even cooking — uneven pieces will result in some overcooked and some undercooked.
  • Don't marinate longer than 4 hours; the acid in the marinade can break down the texture and make the pork mushy.
  • Always reserve marinade for basting BEFORE adding the raw pork — never baste with marinade that touched raw meat.
  • Use flat metal skewers instead of round ones to prevent the meat from spinning when you flip, ensuring even charring on all sides.
  • Let the meat come to room temperature for 15 minutes before grilling for more even cooking throughout.
  • The cucumber salad benefits from sitting 15–30 minutes before serving, allowing the flavors to meld — make it first!
  • No grill? Cook under the broiler on a foil-lined baking sheet 4–5 inches from the heat for about 10 minutes, turning once, or use a stovetop grill pan over medium-high heat.
  • Store leftover cooked pork (removed from skewers) in an airtight container in the refrigerator for up to 4 days; store cucumber salad separately and consume within 24 hours.
  • To freeze, store cooked pork in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating gently in a skillet with a splash of broth.
  • Swap pork tenderloin for boneless chicken thighs (cook to 165°F/74°C), beef sirloin, or large shrimp (cook just 2–3 minutes per side) using the same marinade.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 14gProtein: 32gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 680mgPotassium: 620mgFiber: 2gSugar: 9gVitamin A: 4IUVitamin C: 8mgCalcium: 8mgIron: 15mg
Keyword Asian grilled pork, easy weeknight dinner, grilled pork kebabs, pork tenderloin recipes, sesame pork skewers
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