Teriyaki Pork Kabobs Recipe

4.5 3 5
Teriyaki Pork Kabobs Recipe
Teriyaki Pork Kabobs Recipe photo by Taste of Home
Publisher Photo

Teriyaki Pork Kabobs Recipe

Read Reviews
4.5 3 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
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 bamboo 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

  • 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
  1. 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 bamboo 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

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[email protected] User ID: 5326454 224553
Reviewed Apr. 9, 2015

"I followed the recipe exactly and I was so disappointed. We thought it was very bland. I won't make it again."

MY REVIEW
Rbmackie User ID: 7338514 58073
Reviewed Jul. 15, 2013

"Amazing!! I used the pineapple juice from the canned pineapple instead of water to add a little more sweetness and they were a huge hit!!"

MY REVIEW
kitt8980 User ID: 5531468 72112
Reviewed Mar. 8, 2012

"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. :)"

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