• 1½ lbs pork tenderloin, sliced into ½ inch rounds
• 12-16 bamboo skewers (depending on how many pieces of meat you put on each skewer)

• ¼ cup orange juice
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 Tablespoon Sriracha Hot Chili Hot Sauce
• 1 tablespoon Psycho Soy 
• 1 tablespoon brown sugar, packed

• 2 scallions, thinly sliced

Instructions:

1. Soak your bamboo skewers in water for 20 minutes. If you don’t, your skewers will catch fire. Literally. Do not forget to do this, people.
2. Start by mixing all the ingredients for the marinade in a small bowl. Set the marinade aside while you prepare your skewers.
3. Slice your pork tenderloin into ½ inch rounds. Thread the rounds onto the bamboo skewers. I tend to put 3-4 rounds on each “kebab,” but the choice is yours. I also like to use 2 skewers for each “kebab” to help the meat lie flat and add some extra stability.
4. Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them. Refrigerate for at least an hour. Obviously, the longer you can let them marinate, the better. You know this.
5. Remove your skewers from the Ziploc bag, reserving the marinade, and place them on a lightly oiled grill or grill pan. Grill for approximately 3 minutes on each side or until cooked through.
6. Pour the reserved marinade into a small saucepan and bring to a boil. Lower the heat and simmer until it takes on a syrupy consistency (about 3 minutes). Drizzle over your kebabs. This “sauce-making” step is optional, but I highly recommend it. The sauce is bomb.
7. Sprinkle your kebabs with scallions and go wild.