Teriyaki Pork Kebabs
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp chopped, peeled ginger root
2 garlic cloves
2 tsp sesame oil
2 lbs. Pork Loin Roast
1 green pepper
1 red pepper
3 slices of fresh pineapple (or 1 can pineapple chunks)
For marinade, combine soy sauce and brown sugar. Add chopped giinger root, garlic and oil. Mix well. Reserve 1/2 cup marinade, set aside. Cut pork into 1 inch pieces. Add pork to remaining marinade, tossing to coat. Cover and refrigerate 30 minutes or more. Meanwhile cut bell peppers into 1 inch pieces, and cut pineapple slices into quarters. Alternate pork, peppers and pineapple onto skewers. Place on grill and brush with remaining marinade.
(I just poured the rest of the marinade over all the skewers once they were completed and sitting on the plate ready to go to the grill.)
Grilling kitchen tip....don't forget to put the skewers in water atleast 30 minutes before you want to make the kebabs. I would say try doing it 1 hour before, if not earlier in the day. The more saturated they are the less they will burn off during the grilling process. :)
Pork in marinade, ready to go in the frig for a few minutes.
Assembly line....pork(in baggie), peppers and pineapple.
Assembled and ready to cook.
These had really great flavor. TJ gives them a 9 out of 10! Woo-hoo! :)
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