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BBQ Teriyaki Pork Kabobs

BBQ Teriyaki Pork Kabobs

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Fâché

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 {{adjustedServings}} servings

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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

Directions

  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

Jillian
57
5/17/2010

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 and rice wine vinegar along with 1/4 tsp. of ground ginger. I let this marinate for a full 24 hours. With marinades, the longer the better some times. I kept the basting sauce the same (didn't double) and used 3 Tbsp. of brown sugar. It thickened up nicely. I skewered the pork sepapate from the veggies and pineapple as they cook at different rates. This went great with "Sesame Noodles" from this site.

mabcat
45
7/11/2008

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 vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!

Sarah H.
31
9/6/2005

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 really salty when I first tasted it. I was expecting it to be sweeter since it is called teriyaki. I added more brown sugar until I got the flavor I wanted.