BBQ Teriyaki Pork Kabobs

BBQ Teriyaki Pork Kabobs

48
Fâché 1

"A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!"

Ingredients

3 h 50 m {{adjustedServings}} servings 297 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
  2. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
  4. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
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Reviews

48
  1. 58 Ratings

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This is out of this world good! I doubled the marinade for 2 lbs. of pork, but kept the amount of olive oil the same and always use low sodium soy sauce. I added 2 tbsp. each of brown sugar an...

These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vege...

These kabobs had a great flavor and our guests loved them. However, they do have a little kick. If you don't like spice, I'd cut back on the red pepper in the marinade. Also, the sauce was re...