Grilled Teriyaki Pork Kabobs
These Grilled Teriyaki Pork Kabobs are easy to make and full of amazing flavor. Use your favorite vegetables to pair up with the meat and sauce for kabobs.
Servings: 10 Servings
Calories: 51kcal
Equipment
Ingredients
Instructions
- Using a knife cut up your Pork Tenderloin to fit on your skewer, little cubes work best.
- Cut up your onion, orange pepper, yellow squash, if needed pineapple, and yellow pepper.
- If you are using wooden kabob sticks be sure to soak them in water. Soaking them in water makes it to where they won't burn when they are on the grill. Allow them to soak for about 30 minutes.
- Skewer the Pork Tenderloins and veggies onto the skewer in an alternating pattern.
- Place into a large casserole dish and cover with Teriyaki Marinade
- Allow the kabobs to set for 30 minutes at least, you can use a basting brush to keep brushing more marinades on to the kabobs.
- Rub or spray your grill with a non-stick spray.
- Turn the grill on a low-medium heat and prepare it for grilling.
- Once your grill is ready turn the grill to the lowest setting to start to grill your kabobs.
- Be sure to turn your kabobs evenly until your meat is cooked to a proper temperature as they cook.
- Serve and enjoy!
Notes
Vegetables To Use On Steak Kabobs:
- Zucchini
- Yellow Squash
- Red Onion
- Yellow Onion
- Green Pepper
- Red Pepper
- Orange Pepper
- Red Pepper
- Cherry Tomato
- Cremini Mushroom
- Mini Portabella Mushrooms
- Whole White Mushrooms
What To Serve With Steak Kabobs:
- Hibachi Fried Rice
- Green Salad
- Grilled Corn
- Grilled Fruit
- Pasta Salad
- Grilled Vegetables
- Smoked Potato Salad
- Cheese Stuffed Portabella Mushrooms
Nutrition
Calories: 51kcal | Carbohydrates: 3g | Protein: 8g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 20mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 41mg | Calcium: 9mg | Iron: 1mg