BBQ TERIYAKI PORK KABOBS

BBQ Teriyaki Pork Kabobs image

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Provided by Fâché

Time 3h50m

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
¼ teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Steps:

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.
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.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g