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BBQ Teriyaki Pork Kabobs
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Medium
These BBQ teriyaki pork kabobs are my go to when I want something impressive but don't have all day to spend in the kitchen. The whole thing comes together in just 50 minutes, and honestly, most of that is just prep work. I love how the savory teriyaki glaze with a hint of ginger and red pepper flakes complements the charred vegetables and sweet pineapple. The portobello mushrooms are packed with B vitamins and add such a meaty texture that even non mushroom lovers seem to enjoy them. Best part? This meal is budget friendly and comes together on the grill or under the broiler with minimal fuss.
Ella x
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
Detail level
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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