Asian Pork Kabobs
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
YIELD: 4 servings.
Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. —Trisha Kruse, Eagle, Idaho
Ingredients
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1/4 cup teriyaki sauce
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2 tablespoons balsamic vinegar
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2 tablespoons sesame oil
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2 tablespoons honey
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2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
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1 pound pork tenderloin, cut into 1-inch cubes
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1 medium onion, quartered
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1 medium sweet red pepper, cut into 2-inch pieces
Directions
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1.
In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
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2.
Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
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3.
Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.
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