Chilli garlic pork and courgette skewers
by Shu Han Lee
Related Recipes
This marinade brings together all my favourite flavours – chilli, garlic, soy, sesame and five spice. I use it on all kinds of meat, or even more robust ‘meaty’ vegetables such as aubergine. In this instance, I’ve gone for grilled pork tenderloin, skewered along with slices of courgette for the perfect summer barbecue treat.
Ingredients
Metric
Imperial
Pork and courgette skewers
- 500g of pork tenderloin, trimmed
- 1 courgette
- 1 tsp groundnut oil
- 1 pinch of sea salt
- 1 handful of sesame seeds
- 1 spring onion, finely sliced
Marinade
- 2 tbsp of Lee Kum Kee Chilli Garlic Sauce
- 2 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 2 tbsp of Lee Kum Kee Pure Sesame Oil
- 2 tbsp of runny honey
- 1 tsp Chinese five-spice powder
SAVE RECIPE
Equipment
- Wooden skewers 12
- Barbecue
Method
1
Cut the pork loin into even bite-sized cubes, about 2cm. Stir together all the ingredients for the marinade. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight
2
Meanwhile, place 12 wooden skewers in a large roasting tray of cold water to soak – this will stop them burning
3
30 minutes before you’re ready to cook, take the pork out of the fridge to allow it come to room temperature. Meanwhile, slice the courgettes into 1cm rounds. Toss with the groundnut oil and season with sea salt
4
Drain the skewers and alternately thread the pork and courgette onto them
5
Fire up your barbecue. Grill for 6–8 minutes until cooked through, turning often to get the pork and courgette golden and lightly charred on all sides
6
Finish with a sprinkle of sesame seeds and spring onions. Serve straight away
Shu Han Lee grew up in Singapore and moved to London in 2009. Author of the acclaimed Chicken and Rice, Shu is a food developer whose spice company, Rempapa, is stocked throughout the UK, including in Selfridges and Whole Foods. Shu is an authoritative voice in Singaporean cookery and her recipes come from a place of family, heritage and home.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026