Description
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- salt and 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
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- ¼ 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
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs 50 mins
Servings: 6