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Grilled Teriyaki Pork Kabobs

 Grilled Teriyaki Pork Kabobs
“Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite.” Edie DeSpain - Logan, Utah
4 ServingsPrep: 20 min. Grill: 15 min.


  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 16 medium fresh mushrooms
  • 1 large red onion, cut into wedges
  • 8 cherry tomatoes
  • Hot cooked rice, optional


  • In a small saucepan, combine cornstarch and brown sugar. Stir in the
  • broth, soy sauce, garlic and ginger until blended. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Set aside half of
  • the sauce for serving; keep warm.
  • On eight metal or soaked wooden skewers, alternately thread the pork,
  • mushrooms and onion. Grill, covered, over medium heat for 10-15
  • minutes or until meat is no longer pink, basting frequently with
  • remaining sauce and turning once.
  • Place a tomato on the end of each kabob. Grill 1-2 minutes longer or
  • until tomatoes are heated through, turning occasionally. Serve with
  • reserved sauce and rice if desired. Yield: 4 servings.

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Grilled Teriyaki Pork Kabobs (continued)

Nutritional Facts: 2 kabobs with 3 tablespoons sauce (calculated without rice) equals 210 calories, 4 g fat (1 g saturated fat), 65 mg cholesterol, 539 mg sodium, 16 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.