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Teriyaki Pork Kebabs (Low Fat)

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“I have served these kebabs with grilled Pineapple and garlic scented basmati rice.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 14 lbs pork loin roast, cut into cubes
  • Marinade
  • 14 cup tamari
  • 2 tablespoons honey
  • 2 tablespoons sherry wine
  • 12 teaspoon sesame oil
  • 1 garlic, minced
  • 14 inch piece fresh gingerroot, peeled and cut 1/4-inch thick
  • Kebab Fruit and Vegetables
  • 8 pieces pineapple, 8 cubes
  • 8 shiitake mushrooms, stemmed
  • 4 green onions, cut into 2 2-inch lengths
  • 8 pieces red peppers, 8 cubes

Directions

  1. Marinade: Combine tamari, honey, sherry, sesame oil, garlic and ginger root in a zip lock bag. Add pork cubes and toss to coat. Cover and chill several hours or overnight, turning pork cubes at least once.
  2. Remove pork from zip lock bag.
  3. Alternate pieces of pork, pineapple, mushroms, green onions and red pepper on metal skewers.
  4. Preheat grill.
  5. Place skewers on grill and cook covered for 8 - 9 minutes, turing every 3 minutes and brushing with marinade the last 6 minutes.

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