Shelly's Recipe

BARBECUED TERIYAKI PORK KABOBS

Category: Kabobs/Kebobs/Skewers

3 tbsp soy sauce
3 tbsp olive oil
1 clove garlic, minced
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
1 lb boneless pork loin, cut into 1 inch cubes
1 (14.5 oz) can low-sodium beef broth
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp brown sugar
2 cloves garlic, minced
1/4 tsp 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

In a shallow dish, mix together 3 tbsp 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 tbsp 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. Serves 6