Teriyaki Pork Kabobs Recipe

Teriyaki Pork Kabobs Recipe photo by Taste of Home

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Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

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Teriyaki Pork Kabobs Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1-1/4-inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-in. pieces

Directions

In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield: 4 servings (1 cup marinade).

Originally published as Teriyaki Pork Kabobs in Quick Cooking May/June 1999, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Teriyaki Pork Kabobs

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(1-1) of 1 reviews

Reviewed on Mar. 08, 2012 by kitt8980

I have to say I that this is a great recipe. Everyone in my house loved it. Even the zucchin...and I am normally the only one who will eat that. But this is made at least once a month at my house. This is a must try for everyone. :)