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Dinner This Week

Dinner This Week: Sriracha-Glazed Pork Kebabs

This week’s menus include Grilled Pork Kebabs, Whole-Wheat Crepes with Mushrooms, and Pan-Seared Salmon Steaks for dinner in about an hour.
By Published Sept. 11, 2020

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Grilled Pork Kebabs and Sautéed Baby Bok Choy

Game Plan: Prep and salt the pork. While the pork sits, mix the glaze, prep the bok choy ingredients, and heat your grill. Grill the pork. While the pork rests, sauté the bok choy.

Grilled Pork Kebabs with Sweet Sriracha Glaze starts with 1-inch chunks of pork tenderloin that we salt briefly to help retain moisture. We then add cornstarch to a spicy sriracha-based glaze so it will cling to the meat. Grilling the kebabs briefly over a hot fire creates flavorful char and keeps the pork juicy. Sautéed Baby Bok Choy with Oyster Sauce and Ginger  calls for lightly steaming the vegetable to soften its stems before quickly sautéing it. A mixture of oyster sauce and fresh chopped ginger forms the base of a salty and mildly spicy sauce.


Printable Shopping Lists: Grilled Pork Kebabs and Sautéed Baby Bok Choy

Dinner 2: Whole-Wheat Crepes with Mushrooms and Green Salad

Game Plan: Start by making the crepes. Once the crepes are finished, cook the filling in the same skillet. Use any unattended cooking time to prep the salad ingredients. Toss the salad right before serving.

Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus pairs earthy crepes with a filling of well-browned cremini mushrooms and tender slices of asparagus bound together with a little bit of cream and Pecorino Romano. Mixed Green Salad with Classic French Dressing combines a blend of mild lettuces with a garlic-spiked vinaigrette. A 4:1 ratio of oil to vinegar yields a smooth-tasting dressing that is neither greasy nor harsh. 

Printable Shopping Lists: Whole Wheat Crepes with Mushrooms and Green Salad

Dinner 3: Pan-Seared Salmon Steaks and Green Bean Salad

Game Plan: Brine the salmon. While salmon brines, prep and cook the green beans (steps 1 and 2). Prep and sear the salmon steaks, then toss the green beans with the vinaigrette right before serving.

Pan-Seared Salmon Steaks start with deboning and tying each steak into a round parcel that is easy to sear and cooks through evenly. A light coating of cornstarch enhances the crispness of the crust. To ensure that the beans in Green Bean Salad with Shallot, Mustard, and Tarragon are tender, bright green, and deeply flavored, we boil them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softens the pectin in the beans' skins, so they become tender before losing their vibrant color; it also seasons them inside and out.

Printable Shopping Lists: Pan-Seared Salmon Steaks and Green Bean Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.