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BBQ Teriyaki Pork Kabobs
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Medium
Ingredients
- 33 tablespoons soy sauce
- 33 tablespoons olive oil
- 11 clove garlic, minced
- ½ teaspoon crushed red pepper flakes, salt and pepper to taste½ teaspoon crushed red pepper flakes, salt and pepper to taste
- 11 pound boneless pork loin, cut into 1 inch cubes
- 11 (14.5 ounce) can low-sodium beef broth
- 22 tablespoons cornstarch
- 22 tablespoons soy sauce
- 11 tablespoon brown sugar
- 22 cloves garlic, minced
- ¼ teaspoon ground ginger¼ teaspoon ground ginger
- 33 portobello mushrooms, cut into quarters
- 11 large red onion, cut into 12 wedges
- 1212 cherry tomatoes
- 1212 bite-size chunks fresh pineapple
Instructions
- 1
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- 2
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- 3
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- 4
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
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