Spicy, sweet, and super addictive honey sriracha glazed Pork with a cool, refreshing garlic lime faux aioli. A perfect appetizer, snack, dinner, you name it. Baked or grilled Honey Sriracha Kabobs are sure to please any crowd.
Everything is better on a stick, right!?
The best thing about my Honey Sriracha Kabobs is they are a crowd pleasing appetizer, snack, lunch, or dinner. Perfect to make in advance, you can form them into meat balls instead of on a stick and serve over rice. Whenever I’m preparing them, I always make an extra batch to freeze for another time.
Let me warn you that you may go Looney over my mouth-watering sauce. This sweet, spicy, and sticky sauce could be brushed over shrimp, chicken, or veggies. And unlike those store-bought glazes, mine has no refined sugars, preservatives and other ingredients you can’t pronounce.
My recipe calls for pork to make the kabobs, I used pork because I like the flavor over turkey or chicken. But you could use any ground meat you want. As for my faux aioli, it’s not entirely necessary because the honey sriracha has tons of flavor. But dipping is fun and its a great cooling element on the plate.
Another reason my Honey Sriracha kabobs are great …..(other than it being on a stick)
It takes less than 30 minutes start-finish.
You can’t go wrong with juicy pork, glazed in honey sriracha with a cool garlic lime faux aioli!
Rated 10 out of 10 by my sister and neighbor Alex! (both 9yrs old)
- 1lb Ground Pork
- ½ cup Panko (30g)
- 1 Lg Egg
- ½ tsp Salt
- Honey Sriracha Sauce:
- 4 tbsp Sriracha (60g)
- 4 tbsp Honey (80g)
- 2 tbsp Lime Juice
- 2 Clove Garlic
- 2 tbsp Soy Sauce
- Lime Garlic faux Aioli:
- ½ cup Greek Yogurt (113g)
- Zest of 1 Lime
- 2 tsp Lime Juice
- ¼ tsp Salt
- ¼ tsp Pepper
- Soak wooden skewers in water.
- Position a rack 4-6in beneath broiler and preheat broiler.
- Combine all meat ingredients in a bowl and mix together until evenly combined.
- Take about 40g of the meat mixture and mold it on a wooden skewer in an oval about 2½ inches long and 1in thick. Repeat process until all meat is on skewers.
- Lay the kabobs on a baking sheet lined with tinfoil and sprayed with cooking spray then broil about 6 minutes or until browned on the top, carefully turn over and cook 5-6 minutes more.
- While the meat is cooking put all the sauce ingredients in a sauce pan and bring to a boil, then reduce heat and simmer 1-2 minutes or until thick. Set aside.
- Dunk the kabobs in the glaze and place on your serving tray.
- Mix together all dip ingredients together and serve with the kabobs.
Whats your favorite ground meat to use?
Tell me your favorite food to eat on a stick!
Do you have a favorite appetizer? Comment your favorite below