Asian style pork kebabs cooked on the Traeger Timberline 850 wood pellet grill

Asian style pork kebabs cooked on the Traeger Timberline 850 wood pellet grill

Tasty, aromatic Eastern flavours elevate this humble pork to the sublime

For a quick, really tasty BBQ dish you can’t get much better than this Asian style pork. All the preparation can be done beforehand and then just placed on the BBQ about 15 minutes before you serve.

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  • 450g (1lb) pork tenderloin; cubed


  • 1 red chilli; finely chopped
  • 3 stalks lemongrass; finely chopped
  • 3 tbsp fish sauce
  • 3 cloves garlic; grated
  • 1 teasp brown sugar
  • 1 teasp Chinese 5-spice

Dipping sauce:

  • 4 tbsp fish sauce
  • 3 tbsp brown sugar
  • 1 red chilli; finely chopped
  • 1 lime; juice
  • 4 cloves garlic; grated
  • 200ml (7fl oz) water


  • skewers

Pre-heat the grill to a maximum 250C (482F), if you have the Bronson or Pro Series turn them up to high. On an ordinary BBQ cook them over a direct high heat.

Combine all marinade ingredients and marinate pork for about an hour.

Thread onto skewers and grill over high heat until cooked to 75C (167F), which is the safe temperature for cooking poultry and pork. If you know the provenance of the pork and it has come from a high class butcher you can cook it until it is still a little pink in the centre, 65C (149F), but not running with blood.

We used the Traeger Flexible Skewer which takes a huge amount of meat. The advantages the metal skewers have over wooden are that you don’t have to soak them, they don’t splinter, they last for years and the ends don’t burn. Another advantage is that if you have a lot of food on the grill this can snake around it so utilising all the space.

Combine all dipping ingredients. You could serve with rice or a zesty Asian style slaw of red peppers, onion, carrot, cabbage, red chilli and dress with lime juice, grated fresh ginger, a little sugar and a handful of chopped peanuts.

Profile Image Angela Slater

Angela Slater

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas.