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

Fâché

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

297 calories; protein 19.4g 39% DV; carbohydrates 17.6g 6% DV; fat 17g 26% DV; cholesterol 47.6mg 16% DV; sodium 867.2mg 35% DV. Full Nutrition
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Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2010
This is out of this world good! I doubled the marinade for 2 lbs. of pork, but kept the amount of olive oil the same and always use low sodium soy sauce. I added 2 tbsp. each of brown sugar and rice wine vinegar along with 1/4 tsp. of ground ginger. I let this marinate for a full 24 hours. With marinades, the longer the better some times. I kept the basting sauce the same (didn't double) and used 3 Tbsp. of brown sugar. It thickened up nicely. I skewered the pork sepapate from the veggies and pineapple as they cook at different rates. This went great with "Sesame Noodles" from this site. Read More
(82)

Most helpful critical review

Rating: 2 stars
04/07/2005
We felt this was way too salty - and I like salty food. I even used low sodium soy sauce along with the low sodium beef broth. I did however marinade it overnight as opposed to three hours and maybe that played part. I was also a little disappointed probably my fault because I wasn't paying attention to the ingredients beforehand but I was expecting something more BBQ-like as in BBQ sauce. "BBQ'D" Pork Teriyaki Kabobs would be a more accurate title. Read More
(14)
105 Ratings
  • 5 star values: 68
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/17/2010
This is out of this world good! I doubled the marinade for 2 lbs. of pork, but kept the amount of olive oil the same and always use low sodium soy sauce. I added 2 tbsp. each of brown sugar and rice wine vinegar along with 1/4 tsp. of ground ginger. I let this marinate for a full 24 hours. With marinades, the longer the better some times. I kept the basting sauce the same (didn't double) and used 3 Tbsp. of brown sugar. It thickened up nicely. I skewered the pork sepapate from the veggies and pineapple as they cook at different rates. This went great with "Sesame Noodles" from this site. Read More
(82)
Rating: 5 stars
07/11/2008
These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks! Read More
(55)
Rating: 4 stars
09/06/2005
These kabobs had a great flavor and our guests loved them. However, they do have a little kick. If you don't like spice, I'd cut back on the red pepper in the marinade. Also, the sauce was really salty when I first tasted it. I was expecting it to be sweeter since it is called teriyaki. I added more brown sugar until I got the flavor I wanted. Read More
(35)
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Rating: 4 stars
01/25/2004
I made this exactly as stated and was pretty good. The marinade was the best part it had good flavor and was tender hte chili peppper did give it a small kick. The sauce was a little bland and I had just enough sauce to cover the kabobs with nothing left to baste them with which was ok because it was already seasoned with marinade. Most of the sauce cooked off leaving moist kabobs lightly flavored. I broiled the skewers in the oven and microwaved red potatoes both were done in just 10 minutes. Read More
(20)
Rating: 5 stars
04/23/2006
Excellant! I ran out of soy sauce so I used worchester instead omitted the salt and increased the brown sugar to 2 tbs. Next time we will use cherries instead of tomatoes. Also next time we will cook the onions on a separate skewer and cook longer to make sure they aren't crunchy. All in all a great grill dish! Read More
(15)
Rating: 5 stars
05/26/2006
This is the first review I am writing and it is because this was the most excellent pork kabobs ever!!! My man loved them...the pork was so tender the sauce was superb( and there was plenty of it) and it was super easy to do. The marinade and sauce were perfect.The only thing I changed was instead of using red onions I used green bell peppers(don't care a whole lot for onions). They were beautiful and scrumptous. Will be making again and again and again!!!Thanks!! Read More
(14)
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Rating: 5 stars
02/21/2004
This is a great recipe. Very tasty and easy to make. I had plenty of basting sauce as I BBQ'd the Kabobs. I will be making these again! I did add alot of pepper for a kick of my own. Read More
(14)
Rating: 2 stars
04/07/2005
We felt this was way too salty - and I like salty food. I even used low sodium soy sauce along with the low sodium beef broth. I did however marinade it overnight as opposed to three hours and maybe that played part. I was also a little disappointed probably my fault because I wasn't paying attention to the ingredients beforehand but I was expecting something more BBQ-like as in BBQ sauce. "BBQ'D" Pork Teriyaki Kabobs would be a more accurate title. Read More
(14)
Rating: 5 stars
07/25/2004
All I can say is "WOW"! The most tender pork we've ever had. My husband said it's one of the best meals he's ever had and definitely wants to have this again. (I did omit the red pepper flakes.) Read More
(13)
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