If you’ve ever strolled through the vibrant night markets of Bangkok or Chiang Mai, the scent of sizzling meat on charcoal grills is unmistakable—and irresistible. That’s exactly the kind of flavor we’re chasing with these Thai Basil Pork Skewers with Spicy Lime Dipping Sauce. Juicy, marinated pork threaded onto skewers and grilled to smoky perfection, these skewers are all about bold Thai flavors with just the right balance of sweet, salty, spicy, and tangy. Topped with fresh Thai basil and served with a dipping sauce that packs a punch, this dish brings the heat and zest of Thai street food right to your home grill.
Perfect for summer cookouts, game day appetizers, or just a fun weeknight dinner, these skewers channel the energy of a classic Thai basil pork rice dish but with a handheld twist. And while it’s hard to beat the fresh-off-the-grill flavor, you’ll be glad to know the ingredients are simple, the prep is straightforward, and the results are unforgettable.
Thai Basil Pork Skewers with Spicy Lime Dipping Sauce
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Mixing bowls
Grill (charcoal or gas)
Skewers (bamboo or metal)
Grater/zester
Knife and Cutting Board
Optional but helpful
Food processor (to finely chop ingredients if you’re short on time)
Instant-read thermometer
Cast iron grill pan (for indoor grilling if outdoor isn't an option)
For the Pork Skewers
- 1½ pounds ground pork not too lean; 80/20 is ideal for juicy skewers
- 3 cloves garlic minced
- 2 shallots finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1 small red chili finely chopped (optional for extra heat)
- ¼ cup chopped fresh Thai basil leaves regular basil can work, but Thai basil adds that authentic anise-like flavor
- 1 tablespoon cornstarch helps the mixture bind
- Skewers bamboo or metal
For the Spicy Lime Dipping Sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 Thai bird chili finely sliced (adjust to taste)
- 1 small garlic clove minced
- 1 tablespoon chopped cilantro
- Zest of ½ a lime
Soak the Skewers (if using bamboo)
Soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
Make the Pork Mixture
In a large bowl, combine the ground pork, minced garlic, chopped shallots, fish sauce, soy sauce, sugar, white pepper, oyster sauce, sesame oil, chopped Thai basil, chopped red chili, and cornstarch. Mix well with your hands or a spoon until thoroughly combined. The mixture should be sticky and cohesive—perfect for molding onto skewers.
If you’ve ever made thai basil ground pork or followed a classic kaprow recipe, this mixture will feel familiar, but with a slightly firmer texture to hold its shape on skewers.
Shape and Skewer
Divide the pork mixture into 8 equal portions. Take each portion and mold it around the skewer, pressing tightly so it clings well. You want each skewer to be about 4–5 inches long with an even thickness so it cooks uniformly.
Preheat Your Grill
Get your grill hot—about 400°F. Clean and oil the grates to prevent sticking.
Grill the Skewers
Place the skewers on the grill and cook for about 4–5 minutes on each side, or until the pork is golden, slightly charred, and cooked through (internal temperature should be at least 160°F). Don’t fuss with them too much—let each side get a good sear before turning.
Prepare the Spicy Lime Sauce
While the pork cooks, mix together lime juice, fish sauce, sugar, sliced chili, minced garlic, cilantro, and lime zest in a small bowl. Let it sit for a few minutes so the flavors meld.
Serve
Remove skewers from the grill and let them rest for a couple of minutes. Serve hot, garnished with extra Thai basil and a generous side of the spicy lime dipping sauce.
Pairings
These Thai basil pork skewers are super versatile when it comes to pairing. Here are some ideas to round out your meal:
- Rice Options: Sticky rice or jasmine rice work beautifully. Or go bold and serve with a thai basil rice stir fry or even pad kra pao with basil for a double punch of Thai flavor.
- Vegetable Sides: Grilled corn, cucumber salad with rice vinegar and sesame oil, or steamed bok choy with garlic.
- Thai-Inspired Sides: A light thai basil pesto noodle salad or lemongrass rice infused with kaffir lime would be excellent. For something richer, go with green curry recipes thai style—especially ones with eggplant or bell pepper.
- Comfort Sides: Believe it or not, creamy cheese potatoes or a side of crockpot cheesy potatoes make a fun East-meets-Midwest combo. The creaminess cools the heat of the pork beautifully.
- Beverages: Thai iced tea, crisp lager, or sparkling water with lime and mint.
FAQs
1. Can I use pork shoulder instead of ground pork?
Yes! You can finely chop or grind pork shoulder at home for a more textured skewer. Just make sure the fat content stays high to keep them juicy.
2. Is Thai basil necessary, or can I substitute regular basil?
Thai basil is ideal for this recipe because of its distinct licorice flavor, which elevates the dish and keeps it authentic. However, if you can’t find Thai basil, regular sweet basil is an acceptable substitute—just add a bit more to compensate.
3. Can I make these ahead of time?
Yes. You can shape the skewers and store them covered in the fridge for up to 24 hours before grilling. Alternatively, freeze them raw and thaw before cooking.
4. Is this the same as Thai basil beef or Thai basil chicken?
This dish uses the same flavor profile as a thai basil chicken recipe or thai beef recipes but served skewer-style rather than stir-fried. It’s a fun variation inspired by classic thai basil recipes.
5. Can I turn this into a stir fry instead of skewers?
Absolutely. Skip the skewers and sauté the pork mixture in a hot pan with a little oil. Serve over rice and it transforms into something close to Thai basil pork stir fry or a pad kra pao style dish.
