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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.
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 servings (1 cup marinade)


  • 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


  • 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.

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  • annette.barney
    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.

  • Rbmackie
    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!!

  • kitt8980
    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. :)