BBQ Teriyaki Pork Kebabs

1. 1

   Gather all the ingredients.

2. 2

   In a shallow dish, mix 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper. Add the pork and toss to coat evenly. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.

3. 3

   In a small saucepan, combine beef broth, cornstarch, the remaining 2 tablespoons soy sauce, brown sugar, the remaining 2 cloves minced garlic, and ginger; bring to a boil, stirring constantly. Reduce the heat and simmer the sauce for 5 minutes. Set aside.

4. 4

   Preheat an outdoor grill to high heat and lightly oil the grate. Remove the pork from the marinade and shake off any excess; discard the marinade. Thread the pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.

5. 5

   Grill on the preheated grill, turning the skewers every few minutes and basting with sauce often, until the pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the pork centers should read at least 145 degrees F (63 degrees C).

• Calories 232.98 kcal Moderate
• Protein 19.5 g Good Source
• Carbs 13.07 g Moderate
• Total Fat 12.0 g Moderate
• Saturated Fat 2.85 g Moderate
• Trans Fat 0.06 g High
• Cholesterol 50.86 mg Moderate
• Sodium 452.54 mg Moderate
• Fiber 2.11 g Low Source
• Sugar 5.75 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 22.82 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 533.86 mg Moderate
• Vitamin A 44.07 mcg_rae Low Source
• Vitamin C 4.4 mg Low Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅