BBQ Teriyaki Pork Kebabs
Ingredients
- 5 tablespoons soy sauce, divided
- 3 tablespoons olive oil
- 3 cloves garlic, minced, divided
- ½ teaspoon crushed red pepper flakes
- salt and ground black 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
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 3 portobello mushrooms, cut into quarters
- 1 large red onion, peeled and cut into 12 wedges
- 12 cherry tomatoes
- 12 bite-sized chunks fresh pineapple
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Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- 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).
Source
Original recipe: View Original
