BBQ Teriyaki Pork Kebabs
Description
This BBQ pork kebabs recipe features teriyaki flavors, perfect for summer grilling, and includes pineapple chunks, mushrooms, tomatoes, and red onion.
Ingredients
•
3 tablespoons soy sauce
•
3 tablespoons olive oil
•
1 clove garlic, minced
•
1/2 teaspoon crushed red pepper flakes
•
salt and pepper to taste
•
1 pound boneless pork loin, cut into 1 inch cubes
•
1 (14 1/2 ounce) can low-sodium beef broth
•
2 tablespoons cornstarch
•
1 tablespoon brown sugar
•
1/4 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
Directions
1
Gather all ingredients.
2
Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper in a shallow dish. Add pork; toss to evenly coat. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.
3
Combine beef broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer sauce for 5 minutes. Set aside.
4
Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess; discard marinade. Thread pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
5
Cook on the preheated grill, flipping skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into pork centers should read at least 145 degrees F (63 degrees C).