Indonesian Pork Brochettes with Naan Bread
1 ½ lbs pork loin, boneless, sliced into 2-inch thick strips
24 bamboo skewers
1 can coconut milk
6 green onions, chopped
2 stalks lemongrass (substitute lemongrass in a jar, packed in water), peeled and chopped
2 red chili peppers (substitute 1 tsp asian chili paste), seeded and minced
2 cloves fresh garlic, minced
2 tsp fresh ginger, minced
2 tsp soy sauce
1 fresh lime, juice and zest
1 tsp honey
In a large glass bowl, combine marinade ingredients, and add prepared pork strips. Allow to marinate, covered, in the refrigerator for at least 2 hours. Meanwhile, soak bamboo skewers in water, so they will not char while grilling.
Preheat the barbecue on MEDIUM, and brush grids with oil to prevent sticking. Thread pork strips onto skewers, reserving marinade. Place the brochettes on the hot grids and grill approximately 4 minutes per side, turning once.