Shelly's Recipe

TERIYAKI PORK KABOBS

Category: Kabobs/Kebobs/Skewers

1 lb Boneless Pork Loin, cut into 1" cubes
12 Medium Button Mushrooms
1 Large Red Onion, cut into 12 wedges
4 Cherry Tomatoes
2 Tbsp Cornstarch
1 3/4 cups Beef Stock
2 Tbsp Soy Sauce
1 Tbsp Packed Brown Sugar
1/2 tsp Garlic Powder or 2 Cloves, minced
1/4 tsp Ground Ginger
4 cups Cooked White Rice, hot

Stir the cornstarch, stock, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.

Thread alternately the pork, mushrooms and onion on 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through,
turning and brushing often with the stock mixture.

Thread 1 tomato on each skewer during last 3 to 5 minutes of grilling.

Heat the remaining stock mixture to a boil over medium-high heat. Serve the stock mixture with the kabobs and rice. Servings: 4

Helpful Tips:
Don't stop at pork-this recipe is equally terrific with chicken, beef or lamb, and is exceptional with shrimp.