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Teriyaki Pork Kabobs
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.
4 Servings
Prep: 20 min. + marinating Grill: 10 min.
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).
© Taste of Home 2011