Ingredients Jump to Instructions ↓

  1. 1/2 cup soy sauce

  2. 1/4 cup water

  3. 2 tablespoons lemon juice

  4. 2 tablespoons vegetable oil

  5. 2 teaspoons brown sugar

  6. 2 garlic cloves, minced

  7. 1/2 teaspoon ground ginger

  8. 1 pound pork tenderloin, cut into 1-1/4-inch cubes

  9. 1 medium zucchini, cut into 1/2-inch pieces

  10. 1 large sweet red pepper, cut into 1-1/2-in. pieces

Instructions Jump to Ingredients ↑

  1. Teriyaki Pork Kabobs Recipe photo by Taste of Home In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.

  2. Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield: 4 servings (1 cup marinade).


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