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Asian Pork Kabobs

Total Time

Prep: 10 min. + marinating Grill: 10 min.

Makes

4 servings

Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. —Trisha Kruse, Eagle, Idaho

Ingredients

  • 1/4 cup teriyaki sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 medium onion, quartered
  • 1 medium sweet red pepper, cut into 2-inch pieces

Directions

  1. In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
  3. Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.

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