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"The belly rules the mind."--Spanish Proverb

BBQ Teriyaki Pork Kabobs Recipe

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This recipe for BBQ Teriyaki Pork Kabobs is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
3 T. soy sauce
3 T. olive oil
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
salt and pepper to taste


1 lb. boneless pork loin, cut into 1 in. cubes
3 portobello mushrooms cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite size chunks fresh pineapple



Basting sauce:
1 - 14.5 oz can beef broth
2 T. cornstarch
2 T. soy sauce
1 T. brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
Directions:
Directions:
In a shallow dish, mix together the ingredients for the marinade. Add pork cubes, and turn to coat evenly with marinade. Cover and refrigerate for 3 hours or overnight.
In a saucepan, combine ingredients for the basting sauce. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill on high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Use low sodium beef broth. Other vegetables can be added like squash, zucchini, or other bell peppers if desired. I double the marinade.

 

 

 

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